Guest guest Posted October 30, 2000 Report Share Posted October 30, 2000 * Exported from MasterCook * Cream Of Yam And Carrot Soup Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 39 Serving Size : 5 Preparation Time :0:00 Categories : Menu 1 Soups And Stews Vegetables Vegetarian Times Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 3 cloves garlic -- sliced, up to 4 1 medium onion -- cut into big chunks 4 medium carrots -- peeled and cut into chunks 1 large yam or sweet potato peeled and cut into chunks 2 bay leaves 1 teaspoon salt -- or to taste Chopped fresh parsley or green onion tops -- for garnish (optional) MAKES 5 SERVINGS (5 cups) The yams and carrots give the soup a deliciously sweet taste, and they provide a significant dose of beta-carotene as well. In a large skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until onion is softened, about 5 minutes. Add remaining vegetables, bay leaves, salt and enough water to just cover vegetables. Bring mixture to a boil over medium-high heat. Reduce heat, cover and simmer until the carrots are soft, about 30 minutes. Discard bay leaves. Transfer mixture to a food processor or blender and process until smooth. Adjust salt if necessary and ladle into serving bowls. Garnish with parsley or green onions if desired. Per serving: 84 Calories; 1g Protein; 3g Fat; 14g Carbohydrate; 0mg Cholesterol; 489mg Sodium; 3g fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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