since the recipe persian sent to the list is very similar to this one, I
started with hers and you're right, it is VERY good. Her recipe included
cream, but I am allergic to dairy so I tried subbing a tsp of sweet white
miso and a couple tsp of soy milk per cup of soup for the cream. it turned
out so yummy. I don't cook miso so I put the tsp of miso and two tsp of
soy milk in the bottom of the cup and mixed well before adding the hot soup.
I never could get into the sweet misos, but with carrots it is perfect.
thanks to both of you, I am happy. This one is one I will remember, so
Kate L Pugh wrote:
> On Fri 19 Jan 2001, Kitty <basyefelton@xxxxxxxxxxxxx> wrote:
> > I would love some of those carrot soup recipes. I have five pounds of
> > carrots I want to use up and I am JUST in the mood for soups.
> Hi Kitty! I don't have an actual recipe for my carrot soup. I make it
> up as I go along. I thicken it with red split lentils rather than
> potato since then it will freeze better (potato doesn't freeze too
> well - its texture suffers). I generally start by sauteeing chopped
> onions and maybe some garlic and/or celery (white wine is a nice
> sautee medium), then add chopped carrots and split lentils. Not too
> many lentils, because you want it to taste of carrots rather than
> lentils. Maybe some spices such as ground coriander and/or
> cumin. Simmer till lentils are cooked, then puree.
> Thanks to everyone who's posted carrot ideas. Any main-course recipes
> rather than side dishes or baked goods?
Kitty in Somerset, PA