Pureed Carrot Soup (haas)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Health, Soups | 6 | Servings | ||
INGREDIENTS
| 7 | c | Water |
| 12 | Carrots, cut into pieces | |
| 1/4 | Lemon with peel | |
| 2 | T | Light miso, or to taste |
| 2 | T | Fresh dill |
| 8908 | 27 – Celestial Arts ~ 1995), 27 – Celestial Arts ~ 1995 |
INSTRUCTIONS
Bring water to a boil. Add carrots and lemon. Cover and simmer until carrots are tender, about 10 to 20 minutes. Remove lemon and discard. Puree in blender or food processor with miso, and garnish with fresh dill. Top with some Sesame Salt: 1 part sea salt to 8-10 parts sesame seeds: pan roast (dry skillet) the seeds until they begin to pop. Remove from heat, mix with salt. Store in a spice jar in the refrigerator. Also called "Gomasio." Description: A pureed carrot soup using carrots, onion, garlic, and celery with a squeeze of fresh ginger is a spicier autumn choice. REF: DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN >1998 Hanneman/Buster Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 94.7mg
Potassium: 437.5mg
Carbohydrates: 12.9g
Fiber: 3.6g
Sugar: 6g
Protein: 1.4g