I know... I make a lot of soup (and muffins). Eat what you like, right? That happens to be soup!
1-1/2 bags frozen carrots
5 tablespoons margarine
Bragg's Liquid Aminos
1 bag frozen edamame
4-5 cups vegetable broth or water or any combination of the two
I happened to save the water I boiled carrots and edamame for Happy Patties last week so I used that.
Melt the margarine in a Dutch oven. Add 2 tablespoons Bragg's and the frozen carrots. Stir until all the carrots are covered in Braggy margarine. Add the stock and/or water. Bring to a boil. Reduce heat to low, cover, and simmer until tender.
While the carrots are cooking, cook the edamame. Drain the edamame when done and set aside.
When the carrots are done, turn off the heat. With your immersion blender, purée the soup until smooth and silky. Add the edamame. Some vegan sour cream would be lovely! Additional Bragg's and some black pepper is what we did.
Once again, proving dinner doesn't have to be hard or expensive.