Carrot Soup and Homemade Bread

Jane and I were out tooling around today and had a large lunch, so we weren’t very hungry for dinner tonight. Since it was a little damp and overcast, it was a perfect night for soup. The soup, Indian Spiced Carrot Soup, is from with minimal veganizing. We replaced the yogurt with Tofutti Sour Cream, and used vegetable broth, of course. Thanks to Christiane for suggesting it the other day. It has a light exotic taste.

And what goes better with homemade soup than homemade bread? So Jane baked the Simply Crusty Bread from Artisan Bread in Five Minutes a Day.

We cannot recommend this recipe enough. It’s simple… four ingredients! And best of all, you make the dough and whatever you don’t use goes into the fridge so you can have bread any time you want (within two weeks of making the dough). This bread tasted just as good as the Julia Childs french bread Jane made for the February Daring Bakers Challenge, but it was oh so much easier. (And there was no blood involved!)

If you decide to try the soup, we would suggest cooking the carrots and onions until they’re tender before adding the broth. Also, Jane uses an immersion blender (if you don’t have one yet, buy one!) instead of trying to transfer the hot soup to a food processor.

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