Autumn Gold Carrot-Yam Soup

Autumn Gold Carrot-Yam Soup Ingredients

5 c Vegetable stock or water	1/3 c Old-fashioned oatmeal
1 1/2 lb Carrots, scrubbed and cut	1 tb Mild curry powder
1 1/2 lb Yams or sweet potatoes,	Sea salt or tamari soy sauce
1 md Onion, peeled and coarsely	GARNISH
2 lg Apples, peeled, cored, and	1/4 c Tightly packed minced fresh

Instructions for Autumn Gold Carrot-Yam Soup

(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.) Posted to FOODWINE Digest 16 October 96 Date: Wed, 16 Oct 1996 14:02:55 -0400 From: Rosebud

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple	Carrot	Curry	Onion
Soy Sauce	Sweet Potato

Lunch

for flavor and categorization

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