Winter carrot soup
Updated On: Nov 12 2013 09:45:37 AM CST
Makes 6 servings
This colorful soup makes an elegant first course or light lunch. It's a breeze to make because the ingredients are staples you are likely to have on hand.
1 tablespoon canola oil
4 carrots, coarsely grated
½ cup coarsely chopped onion
4 cups vegetable stock
One 6-ounce can tomato paste
1 tablespoon soy sauce
½ teaspoon dried thyme leaves
¼ teaspoon ground cumin
¼ teaspoon pepper, or to taste
Croutons for garnish
Heat the oil in a Dutch oven over medium-high heat. Add the carrots and onion; cook, stirring occasionally, until tender, about 5 minutes.
Combine 1 cup of the stock and the tomato paste in a measuring cup; whisk until smooth. Add to the pot with the remaining ingredients. Cover and increase the heat to high. When the liquid begins to boil, reduce heat to medium and cook for about 5 minutes. Taste and adjust the seasoning.
This soup will keep for up to 4 days in a covered container in the refrigerator.
When stirring in the stock, add one of the following: ½ cup chopped apple, cooked brown rice, or raw cashews.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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