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Recipe Name: Autumn Gold Carrot-yam Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

5 Cup(s) Vegetable stock or water
1 1/2 Pound(s) Carrots, scrubbed and cut
into 1/2" slices
1 1/2 Pound(s) Yams or sweet potatoes
peeled halved and cut
into 1/2" slices if you
can find garnet yams
their smooth-as-silk
texture and candy-sweet
taste this dish is
extraordinary. With
everyday sweet potatoes
it is just plain
1 Onion, peeled and coarsely
2 Apples, peeled cored and
coarsely chopped
1/3 Cup(s) Old-fashioned oatmeal
1 Tablespoon(s) Mild curry powder
Sea salt or tamari soy sauce
to taste
1/4 Cup(s) Tightly packed minced fresh
coriander or parsley
(from Recipes for an Ecological Kitchen by Lorna Sass. pressure
cooker: 6 min high pressure std stovetop: 25 min Combine all
ingredients except the coriander in the cooker. 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) Puree the soup in two batches in a blender (for a
smoother texture), food mill, or food processor, adding salt to taste.
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.) Posted to FOODWINE Digest 16 October 96 Date: Wed, 16 Oct
1996 14:02:55 -0400 From: Rosebud <janetm@ONLINE1.MAGNUS1.COM>

Nutrition (calculated from recipe ingredients)
Calories: 1574
Calories From Fat: 912
Total Fat: 103.8g
Cholesterol: 325.6mg
Sodium: 1252.7mg
Potassium: 3580.4mg
Carbohydrates: 148.3g
Fiber: 41.3g
Sugar: 82.3g
Protein: 33.9g

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