Friday, March 22, 2013 | By: Rita Hutcheson-Cobbs

Gluten-Free Crock-Pot to Creamy Carrot Soup...

Easy and delicious, Gluten-free, creamy and simple...

6 carrots, washed, stem cut off, chopped
2 celery stalks, diced
1 onion, diced
1 gala apple, diced
1 teaspoon garlic, minced
1/8 teaspoon each of ground rosemary, thyme, parsley,  and ground mustard
2 basil leaves
kosher salt
ground pepper
4 cups vegetarian fat-free gluten-free broth 

Mix all ingredients in a 6 qt Crock-pot.
Cook on Low for 6 hours.
Stir at least once.

Remove basil leaves.
Pour into blender, may take a couple of times depending on size of blender.
Pulse until all is blended well.

It will all be creamy like this...
also, hot, so be careful...

Pour into a boiler...
see the steam...=) 
You can smell and see the yumminess!!

Serve it with warm homemade corn tortillas or gluten free biscuits...
or even is fabulous...anytime of the year, hot or cold...

Hugs, Rita


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