It looks like spring will be not be here for the next few days. So, again, some more carrots on the menu. This time: carrot soup
Based on a recipe from Vegan Vitality (Diane Hill) Her recipe is more complicated, but also more delicate delicious:
Fry an onion
Ad shopped carrots
Boil with vegetable stock.
Use a blender.
Ad some grind coriander, pepper and salt.
Ad peanut butter.
I served this with croque-monsieur. In which I used Tofutti Mozarella.