Vegetarian Creamy Carrot Bean Bisque

Ingredients:
6-8 carrots (chopped finely, food processor pulsed recommended)
1 large onion (chopped finely, food processor pulsed recommended)
3 large stalks celery (chopped finely, food processor pulsed recommended)
2 Tbsp extra virgin olive oil
1/2 tsp dried thyme
2 bay leaves
1 (15oz) can organic kidney beans or organic cannelini beans
1 tsp lower sodium soy sauce
4 cups water (filtered if you can)
2 tsp Better than Bouillon organic vegetarian vegetable base
1 tsp honey
1/2 cup fresh parsley leaves (then chop finely)
1/2 cup heavy cream
1/4 tsp freshly ground pepper
optional: bag of gourmet caesar croutons to sprinkle on top of soup when served

Directions:
Heat a stainless steel stock pot at medium heat. Add olive oil, onions, carrots, and celery. Make sure to stir frequently, so that the bottom doesn't brown. Saute for 10-15 minutes, adding dried thyme and bay leaves. Saute another 5 minutes. Add water, bouillon base, soy sauce, honey, and beans. Cover and cook for 15 minutes. Make sure the lid lets out a little of the steam from the pot. Now add parsley and ground pepper and cook for another 5-10 minutes. Take out the 2 bay leaves and throw them out, make sure not to burn your fingers. Check to see if the carrots are tender and if they are, then you are ready to turn off the stove. Let the soup cool a bit and add the heavy cream. When it is a bit cooled, you can add your soup to a food processor or a blender and puree the soup till it's nice and creamy. You can serve this with the optional gourmet croutons on top. Enjoy!

© 2010 (Erika) Cooking Divas