Guest guest Posted June 2, 2004 Report Share Posted June 2, 2004 This soup looks fabulous! I especially am intrigued by the green soybeans (endomame?) which I have seen only once at a market - when I wasn't in a position to take them home with me :=( And the ground almonds on top - superb! About ground almonds: I keep a mix of ground almonds and fine wholewheat bread crumbs with a little salt in a freezer container - plus another one with nutritional yeast added for a cheezy topping. Great idea! Thanks for the lovely recipe! Best, Pat ;=) Friends. Fun. Try the all-new Messenger. http://messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2004 Report Share Posted June 2, 2004 >This soup looks fabulous! I especially am intrigued by >the green soybeans (endomame?) which I have seen only >once at a market - when I wasn't in a position to take >them home with me :=( I buy the Edamame or fresh soy beans at a Japanese grocery. I'm lucky enough to have two of them near by. Larger grocery stores might carry them too. They come frozen in a plastic bag, like other frozen vegetables. Usually they come with the pods, and you have to shell them to eat them. The Japanese often serve them in the pods as a snack with drinks. I had half a bag in the freezer and threw them into the soup for their lovely green color and great taste. The soup was bright orange, just a little bit sweet and quite wonderful. Ranvaig Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2004 Report Share Posted June 2, 2004 I shall start looking for them again ;=) Edamame, edamame, edamame. Got it ;=) Best, Pat ;=) --- ranvaig wrote: > I buy the Edamame or fresh soy beans at a Japanese > grocery. I'm > lucky enough to have two of them near by. Larger > grocery stores might > carry them too. They come frozen in a plastic bag, > like other frozen > vegetables. Usually they come with the pods, and > you have to shell > them to eat them. The Japanese often serve them in > the pods as a > snack with drinks. > > I had half a bag in the freezer and threw them into > the soup for > their lovely green color and great taste. The soup > was bright > orange, just a little bit sweet and quite wonderful. > > Ranvaig > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 It should make it creamy. I cannot have carrots but friends said this is delicious... Lorri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 Carrot Soup " Delicious carrot soup with a hint of curry! 1 tablespoon vegetable oil 1 large onion, diced 3 cloves garlic, minced 4 large carrots, sliced 5 new potatoes, quartered 2 cups vegetable broth 2 teaspoons grated fresh ginger 1 teaspoon curry powder salt and pepper to taste DIRECTIONS: 1. Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. 2. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. 3. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve. Hugz karen Quote Link to comment Share on other sites More sharing options...
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