book - curried carrot and leek soup with lemon

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Curried Carrot and Leek Soup

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds leeks

2 tablespoons olive oil

2 pounds carrots

1 teaspoon curry powder -- or to taste

4 cups defatted low-sodium vegetable broth -- or vegetable

stock

1 1/2 cups plain rice or soy milk

1/4 cup minced fresh flat-leaf parsley

1 1/4 teaspoons salt

4 lemon wedges

 

Remove and discard the tough upper greens and the root ends of the leeks. Slice

the pale part of the leeks in half lengthwise and rinse under cold water to

remove any dirt that is caught in the layers. Pat dry, then cut into thin

slices. Heat the olive oil in a stock pot over medium heat and add the leeks.

Saute, stirring frequently, for 10 minutes.

 

Meanwhile, scrub the carrots and slice them into 1/2-inch rounds. When the leeks

are ready, stir in the curry powder, then add the carrots and stock. Cover the

pot, increase the heat to high and bring to aboil. Reduce the heat to medium

and simmer for about 25 minutes, stirring frequently, until the carrots are

tender.

 

Puree the soup.

 

Heat puree over medium high and add the milk, parsley and salt. Stir constantly.

Heat through, then serve with lemon wedges.

 

Description:

" Main Dish "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Oct-30 "

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Per Serving (excluding unknown items): 262 Calories; 10g Fat (33.0% calories

from fat); 6g Protein; 41g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

1744mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 7 Vegetable; 0 Fruit;

2 Fat; 0 Other Carbohydrates.

 

NOTES : This soup fills the kitchen with the wonderful aroma of curry spices.

Since bottled curry powder comes in different degrees of " heat " -- add the curry

to taste.

 

Nutr. Assoc. : 0 0 0 0 0 5062 0 0 0

 

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