¼ cup Tamari (or soy sauce, non-gluten-free option)
¾ - 1 tsp salt
6 – 10 twists of freshly ground black pepper
227 g uncooked Anelli
Optional garnish: Fresh parsley
Instructions
Place a large pot on medium heat.Once hot, drizzle some oil and spread it around evenly. Add onions and garlic and cook until onions turn lightly golden-brown.
Add carrots and ginger and cook for2-3 minutes. Mix in 2 cups of water and cook until the carrots are cooked through. When you feel the carrots are 70% cooked, mix in parsley.
Once the carrots are cooked through, transfer the contents of the pot to a blender, along with Tamari, salt, black pepper and the remaining 2 cups of water. Blend until smooth and well combined.For a thinner soup, add some more water as per preference.
Transfer the soup back to the pot and heat to the desired temperature.
While the soup is heating, follow package instructions and cook Anelli. Add Anelli to the soup and garnish with fresh parsley before serving.
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