RECIPE: Carrot and Onion Soup

[Guest guest]

This is a lower-fat, vegan version of Julie's recipe from the

VegetarianSpice list. It's very good as is, with a rich, creamy

flavor, but it is also a good soup to experiment with your favorite

spices.

 

Carrot and Onion Soup

 

Ingredients

 

4-5 medium carrots (about 300 grams), grated (you can " grate " them in

your food processor)

1 medium onion, minced

1/2 cup brown rice, uncooked

6 cups of water with 4 low-sodium veggie bouillon cubes OR 6 cups of

veggie stock

1 cup soy milk (or non-dairy milk of choice)

 

Directions:

 

In a big soup pot, " steam fry " the carrots and onions in water or

vegetable stock for about 5 minutes.

 

Add the rice and stir well. Add the rest of the water (and the

bouillon cubes) or the vegetable stock and cook about 45 minutes, or

until the rice is cooked and beginning to split apart.

 

Run some or all of the soup through a blender or food processor (the

choice depends on whether you want a little " chewy " to your soup or

all creamy).

 

Return the pureed soup to the pot and add the soy (or other) milk.

Allow to warm but do not allow to boil.

 

Serves 4-6

 

Nutrition information for 1/4 of the pot

(Using vegetable stock and homemade soy milk):

 

161 calories

2.61g fat

0.2g saturated fat

0.3g polyunsaturated fat

0.3g monounsaturated fat

40.4mg sodium

29.6g carbohydrates

3.64g fiber

5.75g protein

2.19mg vitamin A