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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Great hot, or chilled. Ingredients:
1 1/2 lbs carrots, sliced |
1 large onion, sliced |
1 small potato, peeled and sliced |
1 lb tomato, skinned |
6 spring onions, green and white parts, sliced |
1/4 teaspoon ground red pepper |
1/4 teaspoon ground mace |
1/2 teaspoon ground ginger |
1 teaspoon salt |
3 cups water |
1 tablespoon sweet butter |
2 cups low-fat 2% low-fat milk |
1/4 cup sliced almonds, toasted |
2 tablespoons minced basil |
Directions:
1. Combine the carrots, onion, potato, tomatoes, green onions, spices, salt and water in a large pot and bring to a boil.
2. Lower heat and simmer for 30 minutes, or until the carrots are soft.
3. Transfer the soup in batches to a blender or a food processor and process until smoothly pureed.
4. Return soup to pot and stir in milk.
5. Reheat until very hot or cover and refrigerate until thoroughly chilled, atleast 4 hours.
6. (The soup keeps well tightly covered for up to 3 days in the refrigerator.) To serve cold, taste and add salt if desired.
7. To serve hot, reheat (without bringing to a boil) and add salt if desired.
8. Either way, ladle the soup into bowls, garnish with toasted almonds and basil, and serve.
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