Carrot Soup with Onion Relish

Discussion in 'Food and nutrition' started by Elaine Ackerman, Feb 27, 2004.

  1. Carrot Soup with Onion Relish

    2 tablespoons butter, olive oil, or a mixture 1 onion, thinly sliced 1 pound carrots, thinly sliced
    1 bay leaf 2 tablespoons chopped parsley 3 tablespoons white rice 1 teaspoon sweet paprika 1
    teaspoon ground cumin
    1/2 teaspoon ground coriander salt & freshly milled pepper 7 cups water or vegetable stock plus
    1 cup water

    Onion Relish

    2/3 cup finely diced white onion 1 serrano chile, finely chopped 2 tablespoons chopped cilantro few
    leaves of cinnamon basil, if available, or regular basil grated zest and juice of 2 limes

    In a soup pot, melt the butter over medium heat. Add the onion, carrots, bay leaf, parsley, and
    rice; cook to soften the onion, stirring frequently, about 5 minutes. Add the spices, 1/2 teaspoon
    of salt, and some pepper, and cook 5 minutes longer. Add the water and bring to a boil, then lower
    the heat and simmer, partially covered, for 25 minutes.

    While the soup is cooking, make the relish by mixing all the ingredients together. Remove the bay
    leaf from the soup. Puree 2 cups of the soup until smooth, then puree the rest, leaving a little
    texture and flecks of carrot. Taste for salt and serve each bowl with a spoonful of the relish.

    Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

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