Dill Pickle Soup

 
Dill Pickle Soup

Ingredients
Potatoes: 
5-6 medium-sized Yukon gold potatoes, cone #3
1/2 cup vegan sour cream-
1/2 cup vegan cream alternative*
1 tbsp fresh dill or 1 tsp dried dill
Soup base:
1 tbsp olive oil
1 yellow onion, finely diced cone #3
1 cup diced carrots (2-3 large carrots) cone #3
3/4 cup finely diced dill pickles
1/4 cup pickle juice from jar
2 cups vegetable broth
1-1 ½ tsp salt
3/4 tsp ground pepper
Optional: A few dashes of tabasco or another vinegar-based hot sauce
Instructions
Place dice potatoes to boiling water. Reduce heat and cook for about 20 minutes, until fork tender. Drain potatoes and roughly mash. Stir in sour cream, creamer and chopped dill. 
Meanwhile, heat oil in a large pot over medium heat.
Add onions and sauté for 5-7 minutes.  
Add carrots and pickles and continue cooking for 5 minutes.
Add broth, pickle juice, mashed potatoes, salt, and pepper and stir well. Bring to a boil, then  reduce heat and simmer for 20-25 minutes. Taste and adjust seasoning if necessary.  
Notes
*I often use this plain vegan creamer in savory recipes, but there are a few other heavy cream alternatives on the market that will also work well. Whatever you choose, make sure that it's unsweetened and unflavored!