2 lbs. organic carrots, trimmed, peeled, chopped
Cold fresh water
Sea salt, to taste
A pinch of gluten-free curry powder or cumin, to taste
1/2 cup organic apple juice (or if you like it creamy, add your favorite creamy beverage, such as hemp or almond milk)

Toss the chopped carrots into a soup pot and add just enough cold water to cover them. Season with sea salt and a dash or two of curry or cumin, to your liking.

Cover and bring to a boil; lower the heat and simmer until the carrots are very tender, about 20 minutes. Add a bit more spring water, if needed.

Puree the soup with an immersion blender (my favorite little invention and yes, I'm taking mine to California) until the carrots are blended and the soup is silky smooth. Add the apple juice or creamy beverage and stir well; gently heat it through.

Serve with grilled Pumpkin Corn Muffins.
Read more: http://glutenfreegoddess.blogspot.com/2007/09/carrot-soup.html#ixzz0Fy7CRRLa&B

from gluten free goddess

Ingredients
1/3 cup canola oil
3/4 cup sugar
1/3 (+ a little more) cup plain soymilk
+ a little cocoa powder, for the colour

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)/Pamela's
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

icing:
If you don't have regular icing, you can take corn starch, sugar (fructose is best, if not powdered sugar), a little oil, and soymilk. Beat.

Directions
In a large bowl beat together oil and sugar for about 3 minutes. Add soymilk. The soymilk won't really blend with the oil but that's okay.

In a separate bowl, sift together all the other ingredients.

Add the dry ingredients to the wet in batches. MIx together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).

Preheat oven to 350 F/180 C. Lightly grease your cookie sheets.

On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don't have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking). Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

Modified recipe from http://theppk.com/recipes/dbrecipes/index.php?RecipeID=196 .

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