1 large package carrots, approximately 12
1 package Mori Nu Silken Style Soft Tofu
filtered water, approximately 1.5 cups)
Rice Dream, original enriched, add enough to get desired consistency
1 cube vegan stock
lemon peel dried spice, a few pinches
cinnamon spice
nutmeg spice
parsley, fresh minced, about 3/4 cup
This soup is versatile and you can adjust the liquids to make thicker or thinner soup. Also you can make a much smaller amount. Portions can be frozen to eat later. Steam carrots until very tender. Steam about 30 minutes in steamer. You may have to add more water than the steamer directions have due to more carrots. Any steaming method can be used. Wash, peel, and slice carrots into approximately 1/4 inch rounds. Save and use water the carrots were steamed in and add stock or brother to it. Place carrots along with water carrots were steamed in into large bowl. Mash with a potato masher to mix with broth water and add 1 box of drained tofu and blend tofu in. Let cool for about 10 minutes before adding to food processor. Depending on your food processor size add as much as you can safely add to processor and puree. Place soup into crock pot and sprinkle minced parsley on top then gently stir in. Cook in crockpot on high for 2 hours or low for 4 to 6 hours. Add the following to crock pot one hour before finished cooking: rice dream, to desired consistency, lemon peel, cinnamon and nutmeg. If you don't have a crockpot or food processor one could improvise and possibly cook the soup on the stove for 45 minutes on low stirring occasionally.
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