appetizing soup - carrot parsnip coconut milk

[Guest guest]

another winner from Sarah Brown's Vegetarian Bible. It's obvious she's a

cook/chef and we like her seasoning choices. This soup is light, a starter

course. As yummy as hot cocoa.

 

photo http://home.earthlink.net/~kitpath/

 

appetizer, vegetarian, easy, make ahead, freezer friendly....

 

 

* Exported from MasterCook *

 

Carrot and Parsnip Soup with Coconut and Tamarind for Two

 

Recipe By :KP2003 Healthy Flavors Cookbook

Serving Size : 2 Preparation Time :0:00

Categories : Soups & Stews Veg~Bible

{Posted} {Rated}

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon grapeseed oil -- or as needed

1/2 cup chopped leek

1 garlic cloves -- crushed

salt and black pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

4 ounces carrot -- finely chopped

4 ounces parsnip -- finely chopped

2 cups defatted low-sodium vegetable broth

1/3 cup light coconut milk -- less

2 teaspoons reserved for drizzling (garnish)

1/2 tablespoon prepared tamarind -- ~or

1 teaspoon lime juice may be substituted -- or more to taste

salt and freshly ground black pepper

 

1. Heat oil in 3-quart nonstick saucepan, and gently cook the leek and garlic,

covered, for 5 to 7 minutes or until very soft. Add the coriander, cumin, a

pinch each of salt and pepper; warm, stirring, until aromatic (less than 1

minutes). Add the finely chopped carrots and parsnips and stir to coat. Cook,

covered, slowly for 10 minutes covered. Pour in the stock: bring to a boil;

cover and cook gently for 60 minutes or until very soft.

 

2. Let cool slightly, then puree until smooth with an immersion blender. Soup

may be made ahead and refrigerated or frozen at this point. Reheat gently.

 

3. Add coconut milk and tamarind or lime juice to taste. Reheat gently. Adjust

salt and pepper to taste. Serve hot; garnish with a zigzag of coconut milk, if

desired.

 

Description:

" preparation: 10 minutes; cooking: 1 to 1 1/4 hrs; suitable for freezing "

Source:

" Vegetarian Bible by Sarah Brown (UK) 2002 (Reader Digest) ISBN 0762103590 "

S(Archive):

" http://home.earthlink.net/~kitpath/ "

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Per Serving (excluding unknown items): 139 Calories; 5g Fat (28.8% calories from

fat); 2g Protein; 24g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 45mg

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

Fat; 1/2 Other Carbohydrates.

 

NOTES : A light thin puree to serve as appetizer. It's as restorative as hot

cocoa. Make extra to have on hand: freeze single servings. Saute at a lower

heat, with the cover to limit the amount of oil you use. -Pat. Sarah says: Root

vegetables such as carrots and parsnips make wonderful, smooth, colorful soups.

They can be flavored in many different ways-from a simple grating of nutmeg to

this more complex mixture of spices. The coconut milk adds a velvety quality to

the finished soup, which is balanced by the slightly sour flavor of the

tamarind. This soup can also be made with squash, pumpkin, or sweet potato.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1582 0 2130706543 26601 0 0 0