recipe: carrot macadamia soup with sour cream MG 0357
2008-09-09 12:00:54
used here, here
this is my pressure-cooker take on the original moosewood carrot soup recipe. its vegan until served.
ingredients
5 lbs washed carrots broken into 2-3 pieces each
4 cups vegetable stock (i used 2 veggie boullion cubes)
1.5 tsp salt
4 potatoes, peeled & cubed
4 tablespoons margarine
1 large yellow onion, sliced up
3 cloves garlic
1 cup roasted macadamia nuts
1 small ginger root shaved with vegetable peeler
1 tbsp olive oil
** mix-ins at time of serving - something to make it creamy, any of these:
(soy) milk
sour cream
yogurt
whipping cream
etc.
preparation
fry garlic and onions in oil until the onions are clear.
add all remaining ingredients to the pressure cooker and bring to a boil.
add lid to pressure cooker. cook 6 minutes at full pressure.
use cold water to release pressure after 6 minutes.
puree the soup in a food processor or blender
to serve
serve hot or cold.
mix in 1/4 cup of dairy or dairy substitute per bowl at serving time.
photos have minced macadamia nuts on top, that was good too.
according to the USDA database entry that i can find for carrot soup with cream (using milk instead of cream), this should have about 56 calories per cup.
copyright © 2008 sean dreilinger
follow me! FB / twitter / G+
used here, here
this is my pressure-cooker take on the original moosewood carrot soup recipe. its vegan until served.
ingredients
5 lbs washed carrots broken into 2-3 pieces each
4 cups vegetable stock (i used 2 veggie boullion cubes)
1.5 tsp salt
4 potatoes, peeled & cubed
4 tablespoons margarine
1 large yellow onion, sliced up
3 cloves garlic
1 cup roasted macadamia nuts
1 small ginger root shaved with vegetable peeler
1 tbsp olive oil
** mix-ins at time of serving - something to make it creamy, any of these:
(soy) milk
sour cream
yogurt
whipping cream
etc.
preparation
fry garlic and onions in oil until the onions are clear.
add all remaining ingredients to the pressure cooker and bring to a boil.
add lid to pressure cooker. cook 6 minutes at full pressure.
use cold water to release pressure after 6 minutes.
puree the soup in a food processor or blender
to serve
serve hot or cold.
mix in 1/4 cup of dairy or dairy substitute per bowl at serving time.
photos have minced macadamia nuts on top, that was good too.
according to the USDA database entry that i can find for carrot soup with cream (using milk instead of cream), this should have about 56 calories per cup.
copyright © 2008 sean dreilinger
follow me! FB / twitter / G+
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Notes:
sean dreilinger:
waiter, there's a hair on my soup!
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- Date and Time (Modified): 2008:09:09 12:00:54
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