Lorna Sass' Short-Cut Vegetarian

[Guest guest]

This soup recipe looks good, but uses coconut milk. I've never had any, am

not sure if I would like it, but it has a lot of fat in it so I don't want

to use it. Note that the recipe says not to use the lite version. I

suppose the flavor would change if I used regular skim milk?????

 

Kathleen

 

* Exported from MasterCook *

 

Curried Carrot Soup

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 60

Serving Size : 4 Preparation Time :0:10

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 cups water

14 ounces skim milk -- (not " lite " )

1 tablespoon instant vegetable stock powder

1 tablespoon mild curry blend plus

1 teaspoon mild curry blend

1/2 teaspoon salt -- or more to taste

1 pound carrots -- peeled or scrubbed

trimmed and cut into large chunks

OR baby carrots

1 large sweet onion -- quartered

(about 8 ounces)

1 large russet potato

peeled and cut into 8 chunks

(about 8 ounces)

Finely chopped fresh cilantro for garnish --

(optional)

 

Prep: about 10 minutes (if using baby carrots). Cooking: 20 minutes

 

In a large soup pot, bring the water, coconut milk, stock powder, curry,

and salt to a boil over high heat.

 

Meanwhile, in several batches, pulse the carrots, onion, and potato in a

food processor until very finely chopped. As you finish chopping each

batch, add it to the soup. Return the soup to a boil, cover, and simmer,

stirring occasionally, until the carrots are very soft, about 20 minutes.

 

Puree the soup with an immersion blender (or cool slightly and puree in

small batches in a blender or food processor). Add more salt if needed and

reheat if necessary. Garnish each serving with cilantro if you wish.

 

Makes 4 servings

 

Cooking under pressure: Leave the carrots in large chunks but coarsely chop

the onion and potato. Cook the soup in a pressure cooker for 5 minutes

under high pressure. Use a quick-release method or allow the pressure to

come down naturally. Proceed as directed in the recipe.

 

Curried carrot and pea soup with basmati rice: Turn leftovers into a main

dish by reheating with some frozen peas. Ladle the soup over boiled

basmati rice and garnish with a sprinkling of finely chopped cilantro.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 0 492 492 0 0 0 0 5203 0 4796 0 0 0

 

 

schuller

[Guest guest]

Kathleen:

Yes, regular coconut milk is *very* high in fat. I don't know why

the lite version couldn't be used. Did she give a reason?

I've used the lite version in the Caribbean Black Bean Soup that I

posted yesterday, and it was *very* good in that.

 

Karen