Spiced Carrot Soup
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Spiced Carrot Soup
  Soups    Carrots  
Last updated 6/12/2012 1:24:09 AM. Recipe ID 57554. Report a problem with this recipe.
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      Title: Spiced carrot soup
 Categories: Soups & ste, New text im, Too hot tam
      Yield: 6 Servings
 
 
        1 TB oil
        1    onion -- peeled and diced
        3    Cloves garlic -- minced
        1 ts salt
      1/2 ts pepper
        1 ts brown sugar
    1 1/2 ts ground cumin
      3/4 ts ground coriander
        1 lb medium carrots -- peeled and
  :          sliced
      1/2    -inch thick
      1/2 c  raw white rice
        1    bay leaf
        1 qt chicken stock
  :          Or Vegetable Stock
  :          or water
  :          Crispy fried shallots:
       10    shallots -- peeled and
  :          sliced
  :          very thinly crosswise (10 to
       15    shallots -- peeled and
  :          knife
        4 ts flour
  :          Oil for deep frying:
        3    Inches neutral vegetable oil
  :          in heavy pot
        1 ts salt
  
  Heat oil over medium low heat in heavy Dutch oven. Add onion and
  garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook
  slowly 10-15 minutes until onions are translucent. Add carrots, rice,
  bay leaf and stock or water and cook 30 minutes, or until rice is
  puffed up and carrots can be crushed against side of pot with wooden
  spoon. Pass throughfood mill into clean pot. Taste and adjust
  seasoning if necessary. Bring back to a simmer, then serve garnished
  with crispy shallots. Yield: 4-6 servings CRISPY FRIED SHALLOTS: Heat
  oil to 360 degrees. Separate the shallot slices into rings and place
  in medium bowl. Sprinkle flour over and toss lightly to coat evenly.
  Working with a small handful at a time, sprinkle shallots over oil
  and stir gently . Fry until golden brown, 13 minutes. Remove with
  slotted spoon and drain on paper towels. Sprinkle with a pinch of
  salt. Repeat with remaining shallots, salting while still warm. Use
  as garnish for Spiced Carrot Soup. Yield: Six servings as garnish All
  of these pureed soups are delicious hot and delicious cold. Yields
  are high to allow for leftovers! Soups will be thicker when cold so
  thin if desired with milk, cream, stock or water. These recipes
  showcase our friends the food mill (which purees and separates) and
  immersion blender (purees in the pot, no muss, no fuss, no bother).
  Great tools for purees. Any of these pureed soups lend themselves to
  other garnish: a dollop of crema, creme fraiche or sour cream a
  sprinkling of herbs a spoonful of red or green salsa (crunchy texture
  contrast) freshly fried tortilla chips floating on top several of the
  above! 




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Recipe ID 57554 (Apr 03, 2005)

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