I've revised a recipe I recently posted to make it a fruit/veggie soup in vegetarian/vegan style. Pre-peeled baby carrots make this soup super-easy. This is a takeoff on a recipe I found on Epicurious-Bon Appétit December 2005
Provided by Nana Lee
Categories Strawberry
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large pot over medium-high heat.
- Add onion, thyme, bay leaves, and garlic.
- Sauté until onion softens, about 5 minutes.
- Add carrots, tomato, celery, and broth.
- Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
- Add fruit last 10 minutes of cooking.
- Remove and discard thyme sprigs and bay leaves.
- Working in small batches, puree soup in blender until very smooth; return to same pot.
- Season with salt and pepper. (Can be made 1 day ahead.
- Cool slightly, cover, and chill.
- Rewarm over low heat before continuing.
- Ladle soup into bowls.
- Sprinkle with ground cinnamon or float cinnamon stick on soup.
Nutrition Facts : Calories 170.8, Fat 7.1, SaturatedFat 4, Cholesterol 15.3, Sodium 220.7, Carbohydrate 24.2, Fiber 4.4, Sugar 13.6, Protein 5.3
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