recipe: carrot-macadamia soup with sour cream - _MG_0357

used here, here

 

this is my pressure-cooker take on the original moosewood carrot soup recipe. its vegan until served.

ingredients

 

5 lbs washed carrots broken into 2-3 pieces each

4 cups vegetable stock (i used 2 veggie boullion cubes)

1.5 tsp salt

4 potatoes, peeled & cubed

4 tablespoons margarine

1 large yellow onion, sliced up

3 cloves garlic

1 cup roasted macadamia nuts

1 small ginger root shaved with vegetable peeler

1 tbsp olive oil

 

** mix-ins at time of serving - something to make it creamy, any of these:

(soy) milk

sour cream

yogurt

whipping cream

etc.

 

preparation

 

fry garlic and onions in oil until the onions are clear.

add all remaining ingredients to the pressure cooker and bring to a boil.

add lid to pressure cooker. cook 6 minutes at full pressure.

use cold water to release pressure after 6 minutes.

puree the soup in a food processor or blender

 

to serve

 

serve hot or cold.

mix in 1/4 cup of dairy or dairy substitute per bowl at serving time.

photos have minced macadamia nuts on top, that was good too.

 

according to the USDA database entry that i can find for carrot soup with cream (using milk instead of cream), this should have about 56 calories per cup.

 

copyright © 2008 sean dreilinger

 

 

 

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Done