Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Curried Carrot Soup
Famous Authors (View All Authors)
Vegetables - Curried Carrot Soup Post by :JerseyDave Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3253

Click below to download : Vegetables - Curried Carrot Soup (Format : PDF)

Vegetables - Curried Carrot Soup

1 lb. carrots, sliced
1 onion, chopped
1 clove garlic, minced
1 tsp. to 2 tbl. curry powder
water or broth
low fat milk
salt and pepper, to taste
toast, yogurt or sour cream and dill, garnish


Saute carrots, onions and garlic in a little butter. Add curry powder and stir. Cook until curry becomes very fragrant. Add water or broth to cover and simmer until tender.

Puree with a blender on a stick. Or you can process in food processor and then pour back in to the pan.

Add low fat milk until the texture is right (creamy and soupy). You can use whole milk or cream, if fat is not an issue. Salt and pepper to taste. Keep warm but below boiling.

Cut bread into quarters and toast in a buttered pan until crispy. Serve soup with a toast floating on top, a blob of either low fat yoghurt or sour cream and sprinkle with fresh minced dill.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Delicious Carrot Balls Vegetables - Delicious Carrot Balls

Vegetables - Delicious Carrot Balls
9 large marshmallows 1 cup soft bread crumbs 1 tablespoon sugar 1/4 teaspoon ground cinnamon 4 cups pared carrots -- sliced 2 cups water 3 tablespoons soft butter or margarine 1/2 cup packed brown sugar 1 Pinch nutmeg 1/8 teaspoon salt 1 teaspoon grated orange rind 1/2 cup finely chopped pecans 1 cup soft bread crumbs or cornflake crumbs Preheat oven to 375° F. Have ready 9 large marshmallows. Combine 1 cup soft bread crumbs, sugar and cinnamon. Cook carrots in water until soft; drain well and mash. Add butter, brown sugar, nutmeg, salt, grated orange rind, chopped pecans and
PREVIOUS BOOKS

Vegetables - Cream Of Carrot Soup Vegetables - Cream Of Carrot Soup

Vegetables - Cream Of Carrot Soup
3 Cup grated carrots 1 1/2 Cup finely chopped celery 2 oz. onions, chopped 3 TBS. oil 1 qt. hot water 2 1/2 qt. milk or soy milk 1/2 Cup sifted, unbleached flour 1 1/2 TBS. salt 1 tsp. paprika Parsley (for garnish) Sautee carrots, celery and onions in 1 TBS. oil until tender. Add hot water and simmer until celery is thoroughly tender. Heat milk in saucepan. Add rest of oil and add flour. Blend until smooth, stirring constantly. Cook until sauce has thickened. Add salt and paprika. Add vegetable mixture with thickening sauce. Garnish with parsley.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT