Carrot and Onion Soup

[Guest guest]

This is a long time favorite of mine, even from before I became a

vegan. My mom used to make it for my sister and I when we were

younger (she used to call it Bugs Bunny Soup...a good tip for all you

moms out there trying to get you kids to eat their veggies...it worked

for me!). The recipe itself is not vegan; however, I have been able

to change a few things to make it so.

 

Carrot and Onion Soup

 

In a heavy pot or pressure cooker sauté slowly about 5 min:

3 tbsp butter

4-5 med. carrots, grated (I usually put them in a food processor)

1 med onion, minced

1 tsp salt

1 tbsp sugar

 

Add and stir until coated:

1/2 cup dry rice

 

Add:

4 cups veggie stock

 

Have ready:

1 cup hot milk (or more as needed)

 

Cook until rice is very well done-about 45 min (or only 25 with a

pressure cooker). You may wish to sieve the soup or blend it into a

puree' (I like to blend only 1/2 the pot so it still has a little

chewiness to it). Return to the pot and add the hot mike to the right

thickness for you and a little butter. Do not boil.

 

Yields: 4 servings (we usually find it so filling that we can get 5-6

servings out of it.

[Guest guest]

Have you tried making this with soy or rice milk? I am eliminating dairy

products for cholesterol and animal cruelty reasons. I tried baking with soy

milk, and the cake was really hard and dry. For drinking or in smoothies, I

love soy or rice milk. But haven't found a subsitiute for dairy milk for other

things.

 

Susie

 

Julie <julz2385 wrote:

This is a long time favorite of mine, even from before I became a

vegan. My mom used to make it for my sister and I when we were

younger (she used to call it Bugs Bunny Soup...a good tip for all you

moms out there trying to get you kids to eat their veggies...it worked

for me!). The recipe itself is not vegan; however, I have been able

to change a few things to make it so.

 

Carrot and Onion Soup

 

In a heavy pot or pressure cooker sauté slowly about 5 min:

3 tbsp butter

4-5 med. carrots, grated (I usually put them in a food processor)

1 med onion, minced

1 tsp salt

1 tbsp sugar

 

Add and stir until coated:

1/2 cup dry rice

 

Add:

4 cups veggie stock

 

Have ready:

1 cup hot milk (or more as needed)

 

Cook until rice is very well done-about 45 min (or only 25 with a

pressure cooker). You may wish to sieve the soup or blend it into a

puree' (I like to blend only 1/2 the pot so it still has a little

chewiness to it). Return to the pot and add the hot mike to the right

thickness for you and a little butter. Do not boil.

 

Yields: 4 servings (we usually find it so filling that we can get 5-6

servings out of it.

 

 

 

 

 

 

[Guest guest]

Good, simple and delicious! thanks!! I have put

it in the Files with the note that it can easily

be adapted to vegan for those who would wish it

to be that way.

 

Love and hugs, Pat

 

--- Julie <julz2385 wrote:

 

> This is a long time favorite of mine, even from

> before I became a

> vegan. My mom used to make it for my sister

> and I when we were

> younger (she used to call it Bugs Bunny

> Soup...a good tip for all you

> moms out there trying to get you kids to eat

> their veggies...it worked

> for me!). The recipe itself is not vegan;

> however, I have been able

> to change a few things to make it so.

>

> Carrot and Onion Soup

>

> In a heavy pot or pressure cooker sauté slowly

> about 5 min:

> 3 tbsp butter

> 4-5 med. carrots, grated (I usually put them in

> a food processor)

> 1 med onion, minced

> 1 tsp salt

> 1 tbsp sugar

>

> Add and stir until coated:

> 1/2 cup dry rice

>

> Add:

> 4 cups veggie stock

>

> Have ready:

> 1 cup hot milk (or more as needed)

>

> Cook until rice is very well done-about 45 min

> (or only 25 with a

> pressure cooker). You may wish to sieve the

> soup or blend it into a

> puree' (I like to blend only 1/2 the pot so it

> still has a little

> chewiness to it). Return to the pot and add

> the hot mike to the right

> thickness for you and a little butter. Do not

> boil.

>

> Yields: 4 servings (we usually find it so

> filling that we can get 5-6

> servings out of it.

>

>

>

 

 

 

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[Guest guest]

On 2/4/08, Susan Susan <idriveahybrid wrote:

>

> I tried baking with soy milk, and the cake was really hard and dry.

 

Did the cake use eggs or egg substitutes?

 

For the dryness, try adding a spoon or two of applesauce to the batter.

For the hardness, look at your leavenings. If you used something like

N-R-G- egg replacer, try using a tablespoon of milled flax and three

tablespoons of water to replace each egg instead.

 

It may well have been the soy milk that made your cake hard and dry,

but my first suspicion would be one of the other ingredients.

 

Sparrow

[Guest guest]

Susie,

Yes I made it yesterday with soy milk and vegan butter. It tastes

the same as always!

Julie

[Guest guest]

On 2/4/08, Julie <julz2385 wrote:

>

> This is a long time favorite of mine, even from before I became a

> vegan.

 

Julie,

 

I was so tempted by it that I whipped up a batch right away. I used

soy milk and left the margarine/butter out altogether. I thought for

sure I was going to want to throw some cumin or ginger or something in

there because I love SPICY foods so much, but when it was finished and

I took a taste, the mellow carrot flavor was so good that I couldn't

bring myself to cover it up with spices. I'm eating it now and it's

YUMMY! Thanks for the recipe!

 

Sparrow