Title: Carrot Cream Soup
Categories: Passover Diet Vegetable
Yield: 1 Servings

1	lb	Carrots ;peeled
1		Onion ; chopped
1	tb	Oil plus
3	tb	Water
6	c	Water
		Salt
		Pepper
1/3	c	Fresh parsely;chopped finely

This pureed soup is terific. If you don;t puree the mixture it also makes and excellent vegetarian soup stock.

In three quart pot saute the chopped onions and carrots in the oil and water mixture for 10 minutes over medium heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Pureee in blender, return mixture to pot, and reheat before serving.

Meal Mastered by Stuart Talkofsky. Published in Long Beach Herald (Long Beach, NY), March 23, 1995. Recipes from "No Cholesterol Passover Recipes" by Debra Wasserman.

previous

next