| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Soups, Vegetables | 5 | Servings |
INGREDIENTS
| 1 | tb | Safflower oil |
| 4 | x | Carrots, grated |
| Med Onion, chopped (1/2 cup) | ||
| 4 | c | Vegetable stock |
| 6 | oz | Can Tomato Paste (2/3 cup) |
| 1 | tb | Soy sauce |
| 1/2 | ts | Thyme |
| 1/4 | ts | Ground Cumin |
| 1/4 | ts | Black Pepper |
INSTRUCTIONS
GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. - add 1/2 cup chopped apple, simmering till tender - add 1/2 cup cooked brown rice or 1/2 cup raw cashews
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