You may also like
Ingredients
- 10 cups Filtered Water
- 2 cups Baby Carrots
- 1 Medium Size English Cucumber
- 2 Vegetable Bouillon Cubes
- 1/2 teaspoon Sea Salt
- 1 teaspoon Red Pepper Flakes
- 2 tablespoons Tamari Soy Sauce
Method
- In a medium size pot, heat water and carrots to a boil. Reduce heat to a simmer and cook for 30 minutes or until carrots are fork tender.
- Remove soup from heat. Carefully puree 1/2 the soup in a blender or food processor until smooth.
- Pour your pureed carrots back in the pot. Slice cucumbers and add cucs and the remaining ingredients to the pot.
- Heat the soup to a boil. Remove from heat. Cover and let sit for another 10 minutes. Done!
