I’m always getting recipe suggestions in my inbox from VegNews, which is pretty much the best and most comprehensive magazine for herbivores that there is. And contrary to what the name might imply, it’s not a vegetarian magazine, but a vegan one. Yeah, kind of like rectangles are all squares but squares are not all rectangles, vegans are all vegetarians but vegetarians are not all vegans. What? Nevermind…
So the food. This recipe for carrot and potato bisque appeared, and although I didn’t automatically jump at the chance to make it, I finally ended up making it this weekend, for a few reasons. One is that it’s winter, and it’s cold, and soups and bisques are always fantastic for this season. Another is that I was eating with my friend S., and he was sick, and I thought something warm would be good for him. Finally, I happened to have all the ingredients at hand, so why not?
This recipe originally comes from The Jazzy Vegetarian, and it’s not only simple to make, but relatively tasty. Although, given last year’s stock image debacle, I’m totally not surprised that mine didn’t end up looking as lovely or as smooth or as orange as the picture accompanying my email, but oh well.
-Peel and coarsely chop five large carrots and four medium potatoes. Then steam them until they’re soft.
-Mix carrots and potatoes with 1 1/4 cups of soy milk, 1 cup of vegetable broth, 1/2 teaspoon of herbs (the recipe calls for Italian seasoning but I used basil), and 1 teaspoon of soy sauce/tamari.
-Using a food processor or blender, combine everything until it’s smooth. Then pour into a soup pot and cook on low until it’s heated.
-Add salt and/or pepper to taste, and garnish as desired. Then serve!