Vegan Tomato Bisque

Ingredients:

12 carrots

2 parsnips

6 kale leaves

1 red pepper

½ tablespoon olive oil

1 teaspoon salt

1 teaspoon paprika

2 tablespoons dried chives

1 teaspoon dried parsley

¼ teaspoon black pepper

4 tablespoons nutritional yeast

½ 15 oz can coconut milk 

1- 15 oz can diced tomatoes

3 cups vegetable broth or water (additional may be needed)

Instructions:

Chop carrots, parsnips, red pepper, and kale into small pieces and sauté in the oil in a large pot. Add the spices and sauté until they begin to become translucent. Add the can of tomatoes (not drained) and vegetable broth (or water) and bring to a boil. Set on low and simmer until the carrots can be creamed with an immersion blender. Add additional broth or water while simmering to ensure that vegetables are covered with liquid about a half an inch. When the vegetables are soft use an immersion blender to blend the vegetables then add the coconut milk and blend until smooth. If the soup it too thick add more veggie broth to thin. If the vegetables do not blend smooth simmer longer and then blend again.    

Nutrition Information:

Makes 8 Cups

Serving Size: 1 cup

Calories: 211 g

Fat: 5 g

Protein: 7 g

Carbohydrates: 35 g

Nutrition information is approximate, there is slight variation in different brands of ingredients.