Thank you for coming here from the Lifting the Layers book.
Below you will find the recipe and video for Cream of Carrot Soup.
1 1/2 quarts fresh water
1 pound carrots, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 onion, peeled and quartered
1/4 teaspoon ground nutmeg (if you have it-if not, okay to omit)
1 teaspoon ground cinnamon
dash of cayenne pepper
1 cup unsweetened rice (or almond) milk
2 tablespoons dried dill (or 3 fresh if you prefer)
1/2 teaspoon sea salt
1. Bring the water to a boil, add carrots, sweet potato, onion, nutmeg, cinnamon and cayenne.
2. Simmer until tender (25-30 minutes), turn off heat, and add rice milk.
3. Puree several cups of the mix in a blender, taking care to remove the center of the blender top and cover with a folded kitchen towel to protect you from the steam build-up during processing. Place in separate bowl and puree the remaining mix, then return all to the pot.
4. Fold in the fresh dill and salt and adjust seasonings to taste. Serve warm. This soup can be eaten cold, but I personally prefer it hot.