Servings
1
Ingredients
- 5 cups Vegetable stock or water
- 1 1/2 pounds Carrots, scrubbed and cut into 1/2" slices
- 1 1/2 pounds
- 1 medium Onion, peeled and coarsely chopped
- 2 large Apples, peeled, cored, and coarsely chopped
- 1/3 cup Old-fashioned oatmeal (rolled oats)
- 1 tablespoon Mild curry powder
- Sea salt or tamari soy sauce to taste
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- 1/4 cup Tightly packed minced fresh coriander or parsley
Directions
- (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
- MAGNUS1.
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