I hate getting to the last day of the week before grocery shopping. The fridge is almost empty and I have to scrounge around to figure out what to eat. I either make too much food or too little for the week. Can’t seem to get it quite right.
I did have a bunch of carrots though, so I made a really easy and quick soup. Most of us have the rest of the ingredients on hand. Turned out really good!
1 tbsp olive oil
1 onion, coarsely chopped
1.5 lbs carrots, peeled and sliced
2 cups vegetable broth (I ended up using a herbal bouillon cube added to 2 cups water)
Additional 2 cups water
1 tsp dried thyme leaves
1 cup almond milk
1 tsp pepper
Salt to taste
Heat oil over medium heat in a pot and add onions to cook for a few minutes, until they get soft. Add the carrots, broth, water, and thyme and bring to a boil. Cover and simmer over low heat for 25 minutes. Blend with hand blender. Add milk, pepper, and salt to taste (depends how seasoned your broth is). Top with a few sprigs of cilantro.