soups

=Soups= http://www.annabel-langbein.com/recipes/pumpkin-soup/562/ - - - - - - -
 * Gingered Carrot Soup **
 * Moosewood Cookbook, page 22**
 * Spiced Carrot & Kumara Soup **
 * The Australian Women's Weekly NZ Edition, July 2014, page 140**
 * Pumpkin Soup **
 * Community Recipe from Annabel Langbein's site:**


 * Gingered Carrot Soup **
 * Moosewood Cookbook, page 22**

2 lbs carrots 4 cups water 1 Tbspn butter or oil 1 1/2 cups chopped onion 2 medium garlic cloves, minced (or chopped) 2 Tbspns freshly grated ginger 1 1/2 tsp salt 1/4 teaspn each: cumin;ground fennel;cinnamon;all spice;dried mint 3 to 4 Tablespoons of fresh lemon juice 1 cup lightly toasted cashews optional: buttermilk to drizzle on top
 * Ingredients**

Peel and trim carrots and cut them into 1 inch chunks. Place in a medium saucepan with the water, cover, and bring to a boil. Lower the heat and simmer until very tender (about 10-15 mins depending on the size of the carrot pieces)

Meanwhile heat the butter/oil in a small skillet. Add onions and sauté over medium heat for about 5 mins. Add garlic, ginger, salt and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

Use a food processor or blender (stick) to purée everything together (including the toasted cashews if you're using them) You will need to do this in several batches. Transfer the purée to a pot and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzlings.

NB: I've halved the recipe (quantity of carrots and water) but kept the spices/other ingredient quantities as is and it's tasted good too.

Bring to a boil. Lower heat, cover, and simmer until tender (35 to 45 mins)

While the rice cooks, combine in a large bowl: 1/3 cup peanut oil 3 Tablespoons Chinese sesa

Serve this as a think sauce over rice for a simple supper. It also goes well with Samosas and raita. - - - - - - - - -


 * Spiced Carrot & Kumara Soup **
 * The Australian Women's Weekly NZ Edition, July 2014, page 140**

2 medium onions, chopped coarsely 5 medium carrots, chopped coarsely 3 small kumar, chopped coarsely 1 Tablespn ground coriander 2 teaspns cumin seeds 1/2 teaspns dried chilli flakes 1 litre (4 cups) salt-reduced chicken stock 2 cups water
 * Ingredients**

3/4 cup greek-style yoghurt for serving

Place onion, carrot, kumara, ground coriander, cumin, chill, stock and the water in a 4.5 litre (18 cup) slow cooker. Cook, covered on Low for 8 hours. Cool soup for 10 minutes. Use a food processor or blender (stick) to blend or process soup in batches until smooth. Return the soup to the cooker. Cook covered on High for 20 minutes or until hot. Season to taste.

Serve with yoghurt.

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http://www.annabel-langbein.com/recipes/pumpkin-soup/562/ [|Shared by madisonmehlhopt]
 * Pumpkin Soup **
 * Community Recipe from Annabel Langbein's site:**

Ingredients: 250g pumpkin peeled diced 1/2 tsp salt 3/4 pot of hot water 1 clove garlic 1/2 onion diced 1 rasher of bacon diced 1/2 tsp curry powder

1. Prepare pumpkin 2.place In pot with hot salted water. Boil until soft. 3. Drain reserving pot water as stock. Mash until smooth. 4. Bring butter to sizzle. Pot fry bacon, garlic and onion. Reduce heat. 5. Add in pumpkin, stock water and curry powder. Stir well until desired thickness. Simmer 5 mins. Serve with spoon of sour cream and garlic bread.

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