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Autumn Gold Carrot Yam Soup Recipe
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To make Autumn Gold Carrot Yam Soup you will need
Ingredients
| 5 | cups | Vegetable stock or water | | 1 1/2 | pounds | Carrots, scrubbed and cut into 1/2" slices | | 1 1/2 | pounds | Yams or sweet potatoes, peeled, halved, and cut into 1/2" slices (*if you can find garnet yams, with their smooth-as-silk texture and candy-sweet taste, this dish is extraordinary. With everyday sweet potatoes, it is just plain delicious.*) | | 1 | medium | Onion, peeled and coarsely chopped | | 2 | large | Apples, peeled, cored, and coarsely chopped | | 1/3 | cups | Old-fashioned oatmeal (rolled oats) | | 1 | tablespoon | Mild curry powder | | | Sea salt or tamari soy sauce to taste |
| | GARNISH | | | | 1/4 | cups | Tightly packed minced fresh coriander or parsley |
Instructions
(from Recipes for an Ecological Kitchen by Lorna Sass. pressure cooker: 6
min high pressure std stovetop: 25 min
1. Combine all ingredients except the coriander in the cooker.
2. Lock the lid into place. Over high heat bring to high pressure. Lower
the heat just enough to maintain the pressure at high and cook for 6
minutes. Reduce the pressure with a quick-release method. Remove the lid,
tilting away from you to allow any steam to escape. (or simmer 25 min on
stovetop until tender-soft)
3. Puree the soup in two batches in a blender (for a smoother texture),
food mill, or food processor, adding salt to taste.
4. Return to the pot to rewarm and serve with a garnish of fresh coriander.
(I found that this soup was much improved by adding a few tablespoons of
fresh lemon juice--it counteracts the sweetness nicely.)
Enjoy your Autumn Gold Carrot Yam Soup
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Fri 8 Aug 2008
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