Serious Eats: Recipes
Vegan: Roasted Squash and Raw Carrot Soup
Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!
Note: You can use bottled store-bought carrot juice, but I prefer freshly juiced carrots. 4 pounds of carrots will get you about 1 1/2 quarts of juice.
About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.