- Chop or shred the carrots with your device of choice (food processor, Vitamix blender, grater, etc)
- Heat oil in a small pan and sauté garlic, onions, and carrots until onions are clear and carrots are tender. Add a little broth as needed to keep everything moist.
- Place all ingredients into the Vitamix container and secure lid. Start at the lowest speed, then slowly increase to the highest. Add more broth as needed until the consistency is to preference.
- Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
This was a surprise hit! I recently read about substituting cream with silky tofu as a dairy-free, healthier alternative, and it worked beautifully. The result was a satisfyingly thick, robust soup that didn't feel overly heavy with a lovely spiced carrot flavor. I've never been a huge fan of carrots but I'd be willing to eat this every day!
I acquired this from a New Year's Eve potluck, in which one of the attendees said that they had fallen in love with this cake, but when they returned to the restaurant/bakery, they were informed that the cake was no longer made there. However, the owner, Stephanie Mulroony, was kind enough to simply pass along the recipe (passed on to her from her mother and aunt in turn) so that the cake may live on! You may wish to pair this cake with the cream cheese frosting that came with the original recipe.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.