Guest guest Posted May 25, 1999 Report Share Posted May 25, 1999 * Exported from MasterCook * Caribbean Carrot Soup Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 113 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 cup chopped onion 1 tablespoon ginger -- minced 2 teaspoons fresh jalapeno pepper -- minced 1 teaspoon ground cumin 3 cups vegetable broth 2 cups water 3 cups carrots -- sliced 2 tablespoons fresh cilantro leaves 12 teaspoons salt -- or to taste Makes: 6 cups; serves: 4 to 6 Is this a soup you'd really find in the Caribbean? Probably not. But the ginger; jalapeno pepper; and cilantro make me think of islands in the sea. In any case, this is one of my very favorite ways to eat my carrots. If you like, serve it with a dollop of Tomato Raita (page 496) or unflavored yogurt. 1. In a 3-quart saucepan, heat the oil over medium-high heat. Add the onions, ginger, and jalapeno pepper. Cook, stirring, until onions ore transparent, about 2 minutes. Stir in the cumin until absorbed. 2. Add the broth and water; bring to a boil. Stir in the carrots; return to a boil. Reduce heat and simmer, uncovered, 20 minutes or until carrots are softened. 3. Place the soup, cilantro leaves, and salt in a blender or food processor container fitted with a steel blade. Cover and process until pureed. Variation: Use 1/8 to 1/4 teaspoon ground red pepper, or to taste, instead of the jalapenos. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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