Carrot Soup With Cilantro
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegtime1 | 1 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1/2 | t | Fennel seeds |
| 1 | Apple | |
| Peeled, cored and diced | ||
| 1 1/2 | lb | Carrots, sliced |
| 1/2 | lb | Sweet potatoes or yams |
| peeled and cubed | ||
| 2 | T | White or brown basmati rice |
| OR regular long-grain rice | ||
| 1/4 | t | Turmeric or curry powder |
| 5 1/2 | c | Vegetable stock or water |
| 1 | Bay leaf | |
| Salt, to taste | ||
| Pepper, to taste | ||
| Lemon juice, to taste | ||
| 2 | T | Minced cilantro or parsley |
INSTRUCTIONS
SERVINGS LACTO Toasted fennel seeds perfectly complement sweet carrots, apples and sweet potatoes, while fresh lemon juice adds a nice tang in this brilliantly colored soup. In large pot, heat oil over medium heat. Add fennel seeds and toast until darkened, about 2 to 3 minutes. Add apple, carrots and sweet potatoes and cook 5 minutes, stirring occasionally. Add rice, turmeric, stock and bay leaf. Bring to a boil, reduce heat, cover and simmer until rice and vegetables are tender, about 30 minutes. Drain vegetables and reserve broth. Discard bay leaf. Transfer vegetables and small amounts of reserved broth in batches to food processor and puree until smooth. Return pureed soup and any remaining reserved broth to soup pot. Simmer until heated through, about 5 minutes. Season with salt, pepper and lemon juice. To serve, ladle soup into bowls and sprinkle with cilantro. PER SERVING: 195 CAL.; 4G PROT.; 4G TOTAL FAT (2G SAT. FAT); 37G CARBS.; 6MG CHOL..; 670MG SOD.; 6G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 34 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 969
Calories From Fat: 148
Total Fat: 16.9g
Cholesterol: 0mg
Sodium: 774.3mg
Potassium: 3062.5mg
Carbohydrates: 204.3g
Fiber: 25.3g
Sugar: 115.8g
Protein: 13.6g