1. Chop onion into medium chunks and sauté in olive oil over medium heat for 3 minutes.
2. Chop carrots into medium chunks and add to onions. Sauté 3 minutes more on medium heat.
3. Add water, salt and oats. Bring to a boil.
4. Cover and simmer for ½ hour or until the carrots are soft.
5. Blend ¾ of the soup in the blender, leaving some chunks left in the pot.
6. Add the blended soup back into the pot.
7. Add cayenne and umeboshi vinegar.
8. Garnish with parsley

While oats are traditionally seen as essential to a vegan cream soup, you can substitute ¼ cup of Amaranth flour if you are on a Candida diet or other gluten free diet. The soup will look and taste just fine!

Note:

Umeboshi vinegar (or Eden's Ume Plum vinegar) is not a true vinegar. Rather, it is a byproduct of the traditional pickling of Umeboshi or Japanese Plums. Umeboshi are reported to have numerous health benefits including ridding the body of toxins and poisons. Since it is not a true vinegar, umeboshi vinegar is suitable for people on the Candida diet. In taste, it is very salty and dramatic.

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