Ingredients
1-1/2 pounds carrots, sliced
1 large onion, sliced
1 small baking potato, peeled and sliced
1 pound Italian plum tomatoes, peeled and chopped
6 scallions, green and white parts, sliced
1/4 teaspoon ground red pepper
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1 teaspoon kosher salt
3 cups skim milk or water
2 cups lowfat (2%) milk
1/4 cup sliced almonds, toasted
2 tablespoons minced basil or cilantro

Instructions
Combine the carrots, onion, potato, tomatoes, scallions, ground red pepper, mace, ginger, salt, and skim milk in a large pot and bring to a boil. Lower the heat and simmer, covered, for 30 minutes, or until the carrots are soft. Transfer the soup in batches to a blender or a food processor and process in batches until smoothly pureed.

Return the soup to the pot and stir in the lowfat milk. Reheat the soup until very hot or cover and refrigerate until thoroughly chilled, at least 4 hours. (The soup keeps well, tightly covered, for up to 3 days in the refrigerator.)

To serve cold, taste and add salt if needed. To serve hot, reheat the soup, taste, and add salt if needed. Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.

Yield: 6 servings

Credits
Recipe from: Savoring Spices and Herbs : Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni (Wm Morrow)

Return to Recipe Index

Glossary | Articles by date | Articles by topic

New posts to the Home Cooking forums:

ExerciseLiving WillDURT: Raw Sweet Corn and Cashew Chowder

Subscribe to the Newsletter
Name	Email

Like this page? Share it with a friend

Important product disclaimer information about this About site.