Autumn gold carrot-yam soup

Yield: 1 Servings

Measure Ingredient
5 cups Vegetable stock or water
1½ pounds Carrots, scrubbed and cut into 1/2" slices
1½ pounds 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 medium Onion, peeled and coarsely chopped
2 larges Apples, peeled, cored, and coarsely chopped
⅓ cup Old-fashioned oatmeal (rolled oats)
1 tablespoon Mild curry powder
Sea salt or tamari soy sauce to taste
¼ cup 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 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.) Posted to FOODWINE Digest 16 October 96 Date: Wed, 16 Oct 1996 14:02:55 -0400 From: Rosebud <janetm@...>

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