You can use the puree method this recipe calls for to make any veggie soup seem “creamy” without adding non-dairy milk to it. This soup is extremely simple to make and is great as a lunch with a big side salad and warm bread.

1 onion, chopped
2 stalks celery, chopped
5 cups carrots, cut into ⅛” rounds
4 cups pure water or veggie stock
1 tsp soy sauce
1/2 tsp dried bouquet garni
1/2 tsp dried basil
1 clove garlic, minced
any other herbs you’d like (for spicy soup, try curry or cumin; for a more savory soup, try parsley, tarragon or dill)

Place all vegetables into a large soup pot with the water or stock. Bring to a boil. Add the soy sauce and herbs. Reduce the heat and simmer, covered, for 10-15 minutes until the carrots are tender. Remove 1 1/2 cups of the carrots from the soup and set aside. Strain the remaining soup, reserving the broth, and puree the veggies in a blender or food processor. Recombine the reserved carrots, broth and puree. Stir well and bring to a boil. Add any other seasonings to taste.

Serves 4