Spiced carrot soup

6 Servings

Ingredients

Quantity Ingredient
1 onion -- peeled and diced
3 Cloves garlic -- minced
1 bay leaf
3 Inches neutral vegetable oil

Directions

1 TB oil

1 ts salt

½ ts pepper

1 ts brown sugar

1½ ts ground cumin

¾ ts ground coriander

1 lb medium carrots -- peeled and : sliced

½ -inch thick

½ c raw white rice

1 qt chicken stock

: Or Vegetable Stock

: or water

: Crispy fried shallots: 10 shallots -- peeled and

: sliced

: very thinly crosswise (10 to 15 shallots -- peeled and

: knife

4 ts flour

: Oil for deep frying: : in heavy pot

1 ts salt

Heat oil over medium low heat in heavy Dutch oven. Add onion and garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook slowly 10-15 minutes until onions are translucent. Add carrots, rice, bay leaf and stock or water and cook 30 minutes, or until rice is puffed up and carrots can be crushed against side of pot with wooden spoon. Pass throughfood mill into clean pot. Taste and adjust seasoning if necessary. Bring back to a simmer, then serve garnished with crispy shallots. Yield: 4-6 servings CRISPY FRIED SHALLOTS: Heat oil to 360 degrees. Separate the shallot slices into rings and place in medium bowl. Sprinkle flour over and toss lightly to coat evenly.

Working with a small handful at a time, sprinkle shallots over oil and stir gently . Fry until golden brown, 13 minutes. Remove with slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with remaining shallots, salting while still warm. Use as garnish for Spiced Carrot Soup. Yield: Six servings as garnish All of these pureed soups are delicious hot and delicious cold. Yields are high to allow for leftovers! Soups will be thicker when cold so thin if desired with milk, cream, stock or water. These recipes showcase our friends the food mill (which purees and separates) and immersion blender (purees in the pot, no muss, no fuss, no bother).

Great tools for purees. Any of these pureed soups lend themselves to other garnish: a dollop of crema, creme fraiche or sour cream a sprinkling of herbs a spoonful of red or green salsa (crunchy texture contrast) freshly fried tortilla chips floating on top several of the above! Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TVFN: TOO HOT TAMALES SHOW #TH6300 From: Date:

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