Spicy Cream of Carrot Soup and Cream of Corn Soup (lacto-veg)

[Guest guest]

Either make it spicy or not, your choice. Rough dice ok, since you'll be

processing the soup to finish.

 

Spicy Cream of Carrot Soup

4 cups diced carrots

1 onion, diced

2 stalks celery, diced

1/2 sweet red pepper, diced (if you only have green pepper, omit. Green is a

bit bitter tasting. Yellow, orange peppers ok.)

2 tablespoons veggie oil (around that, maybe less, or a combo of oil and

butter)

5 cups (ish) vegetable stock

1 cup milk

1/2 cup cooked brown (or white or yellow or whatever) rice

1/4 teaspoon salt

pepper to your taste

2 teaspoons to 1 tablespoon ground ginger (or fresh, minced)

OPTIONAL: Your choice of other spices: coriander, cumin (eh, not me in this),

cayenne, chili powder (eh), the ubiquitous Brit curry powder (now that is ok in

this, but gently), hot sauce, you're eating this, not me, so make it to YOUR

taste. I prefer adding a TINY bit of the sweet cookie spices like cinnamon,

cardamon, allspice, nutmeg, and or a tiny bit of ground cloves. (but not all of

them at the same time.) Be gentle with the spices till you taste the soup.

Please! Carrots are delicatly flavored gems and don't need to be overwhelmed

with a blast of whatever!!

Water as needed

 

Saute carrots, onions, celery and peppers in oil over medium high heat until

the carrots are starting to get tender. This begins the carmelization of sugars

in the peppers, carrots and onions. Stir in ginger, whatever other spices

you've chosen but remember it is a lot easier to ADD spices later than it is to

remove them, KWIM? (Sayeth the mother whose son added 2 tablespoons of cinnamon

to her huge pot of marinara that was going to be frozen and ended up being

thrown out.) Add broth. If carrots are not covered with liquid, add a little

water, up to 3 cups. (I like a thicker soup so I don't go wild with water at

this stage, again, tis easier to add than remove.) Gently simmer the carrots

and veggies till tender, about 15 minutes. Add cooked rice (mashed potato

flakes if you don't have rice, or add a cubed potato with the carrots at the

beginning, I'm flexible.) Simmer an additional 10 minutes. Puree either in

blender in batches, the food processor in batches, or

with a blender wand in the pot. (Love the blender wand. I go through about 2 a

year) Add milk as needed. If it is too thin, mix a couple spoons of flour in

with a little milk, some of the pureed soup, and stir in a little at a time,

stirring over medium heat. (Remember what I had said about water? Hmm???) Too

thick, add a little water, veggie broth or milk. Now adjust spices, simmer a

little to let them mingle or just let it sit. Freezes well.

 

It really isn't complicated and I can make this in my sleep. Basically it

boils down to (love the pun), carrots, broth, water, spices, aromatic veggies,

rice. Cook, puree. Eat. Works fine in the crockpot but do saute veggies first

to bring out the sweet flavor. You most likely won't need extra water if doing

it in the crockpot.

 

Simple Cream of Corn Soup

 

Now this is simple. Really. Trust me.

 

2 cans creamed corn

1 small onion, chopped

1 or 2 cans milk or cream or mixture of (don't ask me how to use soy milk in

this, I tasted that stuff.... not this gal's tipple.)

2 tablespoons butter or mixture of butter and oil (flavor, flavor, flavor)

Salt/pepper to taste

 

Saute chopped onion in butter till onion is transluscent. Add creamed corn,

milk. Heat through. Add salt/pepper to taste. Puree with hand blender want,

food processor or blender. Eat. I haven't a clue if it freezes, I've never had

leftovers.

 

To make Yin/Yang soup, Happy Face Soup, Tic Tac Toe Soup

 

Bet you've already figured it out. But if not. Ladle cream of carrot soup

into bowl. Find that ancient, unloved and unused turkey baster that is hiding

in the junk drawer. (or the mea* injector.) Fill with cream of corn soup.

Draw Yin/Yang symbol, happy face or tic tac toe or whatever. Or just put dots

of cream of corn soup randomly over the cream of carrot. Or forget the silliness

and just eat the soup.

 

Jeanne in Georgia off to the kitchen to make husband person's biscuits. (And

why can't the man be normal and just have toast with brekkies? Hmm? I ask you!

Oh wait......maybe because I started this nonsense about 40 years ago and he

thinks brekkies without fresh biscuits is a sin. Never mind, my bad.)

 

 

 

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[Guest guest]

Thanks for sharing these. I'll have to try these and puree it to a creamy

texture in my Vita Mix. I just love creamy soups.

Judy

-

treazure noname

;

Monday, July 24, 2006 5:49 AM

Spicy Cream of Carrot Soup and Cream of Corn

Soup (lacto-veg)

 

 

Either make it spicy or not, your choice. Rough dice ok, since you'll be

processing the soup to finish.

 

Spicy Cream of Carrot Soup

4 cups diced carrots

1 onion, diced

2 stalks celery, diced

1/2 sweet red pepper, diced (if you only have green pepper, omit. Green is a

bit bitter tasting. Yellow, orange peppers ok.)

2 tablespoons veggie oil (around that, maybe less, or a combo of oil and

butter)

5 cups (ish) vegetable stock

1 cup milk

1/2 cup cooked brown (or white or yellow or whatever) rice

1/4 teaspoon salt

pepper to your taste

2 teaspoons to 1 tablespoon ground ginger (or fresh, minced)

OPTIONAL: Your choice of other spices: coriander, cumin (eh, not me in this),

cayenne, chili powder (eh), the ubiquitous Brit curry powder (now that is ok in

this, but gently), hot sauce, you're eating this, not me, so make it to YOUR

taste. I prefer adding a TINY bit of the sweet cookie spices like cinnamon,

cardamon, allspice, nutmeg, and or a tiny bit of ground cloves. (but not all of

them at the same time.) Be gentle with the spices till you taste the soup.

Please! Carrots are delicatly flavored gems and don't need to be overwhelmed

with a blast of whatever!!

Water as needed

 

Saute carrots, onions, celery and peppers in oil over medium high heat until

the carrots are starting to get tender. This begins the carmelization of sugars

in the peppers, carrots and onions. Stir in ginger, whatever other spices you've

chosen but remember it is a lot easier to ADD spices later than it is to remove

them, KWIM? (Sayeth the mother whose son added 2 tablespoons of cinnamon to her

huge pot of marinara that was going to be frozen and ended up being thrown out.)

Add broth. If carrots are not covered with liquid, add a little water, up to 3

cups. (I like a thicker soup so I don't go wild with water at this stage, again,

tis easier to add than remove.) Gently simmer the carrots and veggies till

tender, about 15 minutes. Add cooked rice (mashed potato flakes if you don't

have rice, or add a cubed potato with the carrots at the beginning, I'm

flexible.) Simmer an additional 10 minutes. Puree either in blender in batches,

the food processor in batches, or

with a blender wand in the pot. (Love the blender wand. I go through about 2 a

year) Add milk as needed. If it is too thin, mix a couple spoons of flour in

with a little milk, some of the pureed soup, and stir in a little at a time,

stirring over medium heat. (Remember what I had said about water? Hmm???) Too

thick, add a little water, veggie broth or milk. Now adjust spices, simmer a

little to let them mingle or just let it sit. Freezes well.

 

It really isn't complicated and I can make this in my sleep. Basically it

boils down to (love the pun), carrots, broth, water, spices, aromatic veggies,

rice. Cook, puree. Eat. Works fine in the crockpot but do saute veggies first to

bring out the sweet flavor. You most likely won't need extra water if doing it

in the crockpot.

 

Simple Cream of Corn Soup

 

Now this is simple. Really. Trust me.

 

2 cans creamed corn

1 small onion, chopped

1 or 2 cans milk or cream or mixture of (don't ask me how to use soy milk in

this, I tasted that stuff.... not this gal's tipple.)

2 tablespoons butter or mixture of butter and oil (flavor, flavor, flavor)

Salt/pepper to taste

 

Saute chopped onion in butter till onion is transluscent. Add creamed corn,

milk. Heat through. Add salt/pepper to taste. Puree with hand blender want, food

processor or blender. Eat. I haven't a clue if it freezes, I've never had

leftovers.

 

To make Yin/Yang soup, Happy Face Soup, Tic Tac Toe Soup

 

Bet you've already figured it out. But if not. Ladle cream of carrot soup into

bowl. Find that ancient, unloved and unused turkey baster that is hiding in the

junk drawer. (or the mea* injector.) Fill with cream of corn soup. Draw Yin/Yang

symbol, happy face or tic tac toe or whatever. Or just put dots of cream of corn

soup randomly over the cream of carrot. Or forget the silliness and just eat the

soup.

 

Jeanne in Georgia off to the kitchen to make husband person's biscuits. (And

why can't the man be normal and just have toast with brekkies? Hmm? I ask you!

Oh wait......maybe because I started this nonsense about 40 years ago and he

thinks brekkies without fresh biscuits is a sin. Never mind, my bad.)

 

 

See the all-new, redesigned .com. Check it out.