Recipe - Autumn Gold Carrot-Yam Soup

5 cup Vegetable stock or water
1 One half pound Carrots, scrubbed and cut
into 1/2" slices
1 One half pound Yams or sweet potatoes,
peeled, halved, and cut
into 1/2" slices (*if you
can find garnet yams, with
their smoothassilk
texture and candysweet
taste, this dish is
extraordinary. With
everyday sweet potatoes,
it is just plain
delicious.*)
1 md Onion, peeled and coarsely
chopped
2 lg Apples, peeled, cored, and
coarsely chopped
1/3 cup Oldfashioned oatmeal
(rolled oats)
1 tablespoon Mild curry powder
Sea salt or tamari soy sauce
to taste

GARNISH
One fourth 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 quickrelease method. Remove the lid,
tilting away from you to allow any steam to escape. (or simmer 25 min on
stovetop until tendersoft)

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 juiceit 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