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Meatless Monday Tips April 14, 2014

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Meatless Monday

Carrot soup with herbs

600 grams of carrots

2 onions chopped

2 garlic cloves chopped

2 tablespoon grape seed oil

1 tablespoons apple cider vinegar

2 tablespoons apple juice

½ can light beer

1 litter of water

60 grams parsley

20 grams marjoram

20 grams thyme

1 cup yogurt

Season to taste


Peel carrots and garlic. Rinse and chop. Fry this in grape seed oil. Add juice and vinegar. Let simmer. Add enough water to cover veggies. Add beer. Simmer until carrots are tender.
Make dressing while the pot simmers. Rinse herbs and add yogurt, blend in processor or blend ingredients. Season the dressing with salt to your taste. You can make dressing with your favorite herbs.
When carrots are tender blend, add water if too thick and reheat.
Before serving add dressing to each serving.



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