Veg Cooking for Everyone--Carrot Soup with Onion Relish

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Carrot Soup with Onion Relish

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons butter, olive oil, or a mixture

1 onion -- thinly sliced

1 pound carrots -- thinly sliced

1 bay leaf

2 tablespoons chopped parsley

3 tablespoons white rice

1 teaspoon sweet paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

salt & freshly milled pepper

7 cups water OR Basic Vegetable Stock (pg 196)

plus 1 cup water

ONION RELISH:

1/3 cup finely diced white onion or Pickled Onion

(pg 78)

1 serrano chile -- finely chopped

2 tablespoons chopped cilantro

few leaves of cinnamon basil, if

available, or regular basil

grated zest and juice of 2 limes

 

In a soup pot, melt the butter over medium heat. Add the onion, carrots, bay

leaf, parsley, and rice; cook to soften the onion, stirring frequently, about 5

minutes. Add the spices, 1/2 teaspoon of salt, and some pepper, and cook 5

minutes longer. Add the water and bring to a boil, then lower the heat and

simmer, partially covered, for 25 minutes.

 

While the soup is cooking, make the relish by mixing all the ingredients

together. Remove the bay leaf from the soup. Puree 2 cups of the soup until

smooth, then puree the rest, leaving a little texture and flecks of carrot.

Taste for salt and serve each bowl with a spoonful of the relish.

 

Source:

" page 204 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 588 Calories; 25g Fat (37.0% calories

from fat); 10g Protein; 86g Carbohydrate; 17g Dietary Fiber; 62mg Cholesterol;

442mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 4 1/2

Fat.

 

NOTES : If you use pickled red onions in the relish, your soup will look very

festive.

 

Other Spicy Condiments for Carrot Soups: Harissa (pg 75), Tomatillo Salsa (pg

103), Chile Butter (pg 52), pureed grilled peppers seasoned with cayenne, chile

oil (a few drops stirred into each bowl).

Nutr. Assoc. : 222 0 0 0 0 0 1032 0 0 0 1582 0 4288 4888 0 0 0