Ingredients

The following ingredients have 6 Servings
  • 4 carrots (cut into bite size chunks)
  • 10 ounces penne pasta
  • 1/4 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 1/2 cup dairy free butter
  • 1/2 cup flour
  • 32 ounces vegetable broth
  • 4 cups dairy-free milk (unsweetened, I used almondmilk)
  • 1/2 cup nutritional yeast (processed fine)
  • 1/2 cup vegan parmesan cheese (processed fine)
  • 1/2 teaspoon garlic powder
  • dash nutmeg
  • 1 1/4 teaspoons white pepper
  • 1 1/4 teaspoons sea salt
  • 1/4 cup homemade vegan 'parmesan cheese' for sprinkling over the top at serving time, optional

Instruction

  • In a saucepan over the carrots pieces with water, bring to a boil, turn down the heat to medium-high and cook for 15 minutes. Set aside.
  • Cook the pasta according to directions on the box, drain and set aside.
  • Heat dairy-free butter over medium heat in a stockpot.
  • Sauté onion for 5 minutes, add the garlic and cook for 2 more minutes.
  • Add flour and cook, stirring 2 more minutes.
  • Stir in vegetable broth, dairy-free milk, nutritional yeast, vegan parmesan cheese and cook over medium heat, stirring frequently, until thickened.
  • If the soup is thicker than you like you can add a little water and heat through, between water additions, until you get the thickness you like.
  • Add cooked carrots, seasonings, and prepared penne pasta and heat through.
  • Serve sprinkled with homemade parmesan cheese and black pepper (optional).