Autumn Gold Carrot-Yam Soup
Keys: Tubers Root Vegetable
Yield: 1 Servings
Ingredients:
5 cup Vegetable stock or water
1 1/2 lb Carrots, scrubbed and cut into 1/2" slices
1 1/2 lb Yams or sweet potatoes, peeled, halved, and cut into
1/2" slices (*if you can find garnet yams, with their smooth-as-silk
texture and candy-sweet taste, this dish is extraordinary. With everyday
sweet potatoes, it is just plain delicious.*)
1 med Onion, peeled and coarsely chopped
2 lrg Apples, peeled, cored, and coarsely chopped
1/3 cup Old-fashioned oatmeal (rolled oats)
1 tbl Mild curry powder
Sea salt or tamari soy sauce to taste
----------------- GARNISH ----------------
1/4 cup Tightly packed minced fresh coriander or parsley
Method:
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.)
I'm in my own little world, but thats ok everybody knows me here
Angelique
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