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CREAM OF CARROT & LEMON SOUP

6 large onions, chopped 6 cloves garlic, minced 9#s carrots, sliced 18 tomatoes, chopped 6 russet potatoes, sliced 1 1/2 C. parsley, chopped 24 C. water 1/4 C. vegetable broth powder 6 C. thickened soy milk * 1 C. lemon juice dash hot pepper sauce or cayenne Saute onion and garlic until soft, but not browned. Add carrots, tomatoes, potatoes, parsley, stock, and pepper. Bring to a boil, reduce heat and simmer about 40 minutes. *Make thickened soy milk- in a med sized pot, heat over med-low, add soy milk sift in 1/2 C. pastry flour using wire whip, stir add a few more Tbsp flour. Keep whisking until it starts to thicken. Strain vegetables from soup. Robot coupe until pureed. Add back to broth. Add thickened soy milk. Adjust seasonings. JUST BEFORE SERVING ADD THE LEMON JUICE.

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