From This Crazy Vegan Life by Christina Pirello
25 minutes prep time | Serves 4
4 tsp organic extra-virgin olive oil, divided
1 Tbsp balsamic vinegar
11/2 tsp sea salt, plus additional to taste, divided
6 to 8 organic carrots, cut into small chunks
½ yellow onion, diced
2 organic Yukon gold potatoes, peeled and diced
Scant pinch ground nutmeg
4 c spring or filtered water
2 sprigs fresh mint, remove leaves and finely shred them
1. Place 2 teaspoons of oil, vinegar, and ½ teaspoon salt in large, flat-bottomed skillet set over medium heat. Arrange carrots in oil mixture, avoiding overlap as much as possible.
2. Cover skillet and listen closely for strong sizzle sound. When you hear this, reduce heat to low and cook until carrots are tender and liquid has become a thick syrup, 15 to 20 minutes (depending on size of carrot pieces).
3. In large saucepan, place remaining 2 teaspoons of oil and onion over medium heat. When onion sizzles, add pinch of salt. Saute for 1 to 2 minutes. Add potatoes, nutmeg, braised carrots, and water. Bring to boil, cover, and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Season with about 1 teaspoon salt. Simmer for 5 minutes more.
4. Transfer soup by ladles to food processor and puree until smooth. Return to pot and warm through. Serve garnished with mint.
Per serving: 168 Calories, 4 g Protein, 31 g Carbohydrates, 7 g Fiber, 5 g Total fat (1 g sat, 3 g mono, 1 g poly), 253 mg Sodium, Vitamin A, Biotin, Vitamin C, H Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Folate, K, Calcium, Copper, Iron, Magnesium, Manganese, Molybdenum, Potassium