REC: Cold Carrot Soup

[Guest guest]

I guess I could have saved this for vegan Wednesday, but I'd probably forget

to post it then. This is a very refreshing summer soup, and I get requests

for the recipe whenever I serve it to guests.

 

Annice

 

* Exported from MasterCook *

 

Cold Carrot Soup

 

Recipe By : Jerusalem Post

Serving Size : 10 Preparation Time :0:00

Categories : Cold Soups Low-Cal

 

Amount Measure Ingredient -- Preparation Method

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

1 kilogram carrots -- chopped

4 cups stock or water (I used vegetable bouillon and only

about 1/4 tsp. salt)

1 teaspoon salt

1 medium potato -- chopped

1 large onion -- chopped

2 small cloves garlic -- chopped fine

1/3 cup chopped almonds

1 cup 1% soy milk -- or skim milk

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon marjoram (I used summer savory instead)

toasted slivered almonds -- for garnish

 

Bring the first four ingredients to a boil and simmer covered for 12 - 15

minutes, or until the veggies are soft. Cool.

 

Saute onion, garlic and nuts in oil or butter with a little salt until the

onions are transparent. (I sauteed the onion and garlic in a non-stick pan

without oil or butter -- just a little water. I toasted the nuts separately

in the microwave.)

 

Puree everything together in a blender, return to the pot (or use a hand

blender in the pot), and whisk in the milk and herbs.

 

Refrigerate as soon as possible. Garnish each serving with toasted slivered

almonds.

 

Source:

" Jerusalem Post "

 

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Per Serving : 91 Calories; 3g Fat (27.4% calories from fat); 3g Protein; 15g

Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 256mg Sodium. Exchanges:

1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat.