velvety carrot saffron soup

[Guest guest]

i think the " yam " means sweet potato...

 

 

* Exported from MasterCook *

 

Velvety Carrot Saffron Soup

 

Recipe By :Mary Taylor and Lynn Ginsburg

Serving Size : 6 Preparation Time :0:20

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds carrots -- peeled and cut

(into large rounds)

1 1/2 cups chopped yellow onion

3 stalks celery -- sliced

1 large yam -- cubed

9 cups defatted low-sodium vegetable broth

1 1/2 teaspoons saffron threads -- crushed

4 sprigs parsley

1 teaspoon salt

1/4 teaspoon black pepper

1 pinch cayenne

2 tablespoons rice syrup (optional)

 

1. Place the carrots, onion, celery, yam, and stock in a 4-quart saucepan. Cover

and bring to a boil. Skim and discard foam that rises to the surface. Add the

saffron, parsley, salt, pepper, and cayenne. Reduce to a simmer and continue to

cook until the carrots are very tender, about 1 1/4 hours. Remove from heat and

cool.

 

2. Strain the soup into a large bowl, reserving the broth. Reduce the broth to

about 6 cups. Meanwhile, remove the parsley from the strainer, then puree the

vegetables in a food processor or blender until satiny smooth. Transfer to a

saucepan and whisk in the reduced stock. Taste and adjust the seasonings, adding

the rice syrup if desired.

 

Source:

" Yoga Journal (http://www.yogajournal.com/food/toc_3.cfm) "

T(Cooking):

" 1:15 "

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Per Serving (excluding unknown items): 151 Calories; 2g Fat (12.2% calories from

fat); 4g Protein; 32g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1946mg

Sodium. Exchanges: 1/2 Grain(Starch); 4 Vegetable; 1/2 Fat.

 

NOTES : Carrot and saffron echo and complement one another in this velvety soup.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0