Ingredients

The following ingredients have 6 Servings
  • 1/2 cup non dairy butter
  • 1/2 cup onion (- diced)
  • 1/2 cup all-purpose flour
  • 6 cups non dairy milk
  • 1 cup vegetable broth/stock
  • 3/4 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 7 cups russet potatoes (- about 5 large)
  • 1 1/2 cups carrots (- about 4, chopped)

Instruction

  • Scrub the potatoes clean and poke them with a knife so that steam can escape while they are baking.
  • Place in the oven and bake at 400°F for 1 hour, or until you can easily pierce the potato with a fork.
  • Remove and let set so they can cool for handling.
  • While the potatoes are baking -
  • In a medium saucepan cover the carrots with water.
  • Bring to a boil and simmer over medium heat for 20 minutes.
  • Drain.
  • Peel and cube the potatoes into large bite size chunks.
  • In a stock pot, melt the non dairy butter over medium heat.
  • Add the onion and saute for 10 minutes.
  • Stir in flour until well combined and cook for about 2 minutes. Watch closely.
  • Gradually stir in non-dairy milk and vegetable broth over high heat, and bring to a boil, stirring constantly. Turn down the heat to medium.
  • If you would like the soup a little thinner then you can add more vegetable broth, 1/4 cup at a time.
  • Add the paprika, thyme, salt, and pepper. Stir in.
  • Gently stir in potatoes and carrots.
  • Heat through so that the vegetables get hot, about 10 minutes.
  • Serve hot.
  • Sprinkle a little pepper on top, if you like.