15-Minute: Winter Carrot Soup

[Guest guest]

* Exported from MasterCook *

 

Winter Carrot Soup

 

Recipe By : 15-Minute Vegetarian Gourmet ('87), Paulette Mitchell, p 45

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon safflower oil

4 carrots -- grated

1 medium-size onion -- chopped ('/2 cup)

4 cups vegetable stock

6 ounces canned tomato paste -- (2/3 cup)

1 tablespoon soy sauce

1/2 teaspoon thyme leaves

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

***GARNISHES***

scallion curls

OR Herbed Garlic Croutons -- optional

(see separate recipe)

 

4 to 6 servings

 

The ingredients are simple and it is a breeze to make, but your fussiest

eaters will love it! Serve it with sliced cheese and Pita Crisps (see

separate recipes) for a quick winter lunch.

 

ADVANCE PREPARATION This soup adapts perfectly to advance preparation and

reheating.

 

In a Dutch oven or 31/2- to 5-quart saucepan, heat oil. Stir in carrots

and onion; saute until tender, about 5 minutes. Add remaining ingredients,

increase heat, and cover. When mixture reaches a boil, reduce heat to

medium and simmer for about 5 minutes. Garnish each serving with scallion

curls or Herbed Garlic Croutons (see separate recipe).

 

HINTS

• If you chop onions by hand, rubbing your hands with lemon or celery, then

washing, will remove the odor.

 

• Slender, young carrots are sweeter for eating fresh. Older ones are

thicker and tougher, ideal for soups.

 

VARIATIONS

• add 1/2 cup raisins. Cook soup until they are plumped and tender

• add 1/2 cup chopped apple, simmering until tender

• add 1/2 cup cooked brown rice or 1/2 cup raw cashews water if you prefer

a thinner soup

 

- - - - - - - - - - - - - - - - - -