Cream of carrot and celery soup

Ingredients

• 700 g carrots (about 6 large)
• 150 g celery (a small head)
• 1 onion
• 70 g vegan butter
• About 1 l vegetable broth or water
• 1 teaspoon sugar
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of sugar
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Peel the carrots and cut them into pieces along with the celery and onion. Drop them into boiling water for 3 minutes so they keep their color, and drain them.
2. Put them in a pot with 55 g of the vegan butter over very low heat, uncovered so the steam escapes. Sweat them for 15 minutes without letting them brown or stick.
3. Add the broth and cook them until tender, about 30 minutes. Blend everything.
4. Add the rest of the vegan butter, the sugar, salt and pepper. It should be thick, like a split pea purée: add broth if needed, but better too little than too much.

Nutrition facts

Approximate, per serving (about 452 g). Calculated with data from USDA FoodData Central.