11th Harvest Week <> July 27 - Aug. 2, 1998

Cold Carrot Soup for a Hot Summer Night
(serves 5)

3 cups sliced carrots
1 large onion, chopped
2-3 tbsp. butter
1 tsp. curry powder
1 strip lemon peel
1 can Westbrae "Un-Chicken" broth
1 cup buttermilk (or cream)
salt and pepper
fresh parsley for garnish (optional)

Saute onions and carrots in butter 5-10 min. until onions are lightly browned. Add curry powder and lemon peel and cook 5 min. longer. Add broth plus half a can of water. Bring to a boil, cover and simmer 20-30 min. until carrots are tender. Refrigerate at least 4 hours (or overnight, then it only takes minutes to finish the next day!) Puree cold carrot mixture in a blender, add buttermilk, salt and pepper to taste. Ladle into bowls and garnish with parsley.

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