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Carrot Soup with Onion Relish
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- #14965
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter or 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 cumin
1/2 teaspoon ground coriander
salt
freshly milled black pepper
7 cups water or vegetable stock, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup water
Onion Relish
1/3 cup finely diced white onion
1 serrano chili, finely chopped
2 tablespoons chopped cilantro
3 leaves cinnamon basil, if available, or regular basil
2 limes, grated zest and juice
directions
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 for about 5 minutes.
Add the spices, 1/2 teaspoon of salt, and some pepper. 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 Source: "Vegetarian Cooking for Everyone," by Deborah Madison
added by
ackerman
nutrition data
Nutritional data has not been calculated yet.
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