Creamy Carrot Soup
5 large carrots, peeled and coarsely chopped
3 medium white potatoes, peeled and coarsely chopped
1 cup unsweetened nondairy milk, plus more as needed
1 cup vegetable broth, plus more as needed
1 teaspoon italian seasoning blend
1⁄2 teaspoon tamari
Freshly ground pepper
2 tablespoons chopped fresh parsley, for garnish
Steam the carrots and potatoes until soft but not mushy, about 10 minutes. Transfer to a large bowl. Add the nondairy milk, broth, italian seasoning, and tamari and stir to combine.
Put half of the mixture in a blender and process until smooth. Pour into a soup pot. Repeat with the remaining mixture, then stir the two batches together.
Put the pot over medium-low heat and simmer, stirring often, until heated through, about 10 minutes, adding more broth or nondairy milk to achieve the desired consistency.
Season with salt and pepper to taste. To serve, ladle the soup into bowls. Garnish with the parsley if desired