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 alone...it is fabulous...anytime of the year, hot or cold...

Hugs, Rita

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