SPICED CARROT SOUP

      Title: SPICED CARROT SOUP
  Categories: Soups & ste, New text im, Too hot tam
       Yield: 6 Servings
  
  
         1 TB oil
         1    onion -- peeled and diced
         3    Cloves garlic -- minced
         1 ts salt
       1/2 ts pepper
         1 ts brown sugar
     1 1/2 ts ground cumin
       3/4 ts ground coriander
         1 lb medium carrots -- peeled and
   :          sliced
       1/2    -inch thick
       1/2 c  raw white rice
         1    bay leaf
         1 qt chicken stock
   :          Or Vegetable Stock
   :          or water
   :          Crispy fried shallots:
        10    shallots -- peeled and
   :          sliced
   :          very thinly crosswise (10 to
        15    shallots -- peeled and
   :          knife
         4 ts flour
   :          Oil for deep frying:
         3    Inches neutral vegetable oil
   :          in heavy pot
         1 ts salt
   
   Heat oil over medium low heat in heavy Dutch oven. Add onion and
   garlic, stir, add salt, pepper, sugar, cumin and coriander, and cook
   slowly 10-15 minutes until onions are translucent. Add carrots, rice,
   bay leaf and stock or water and cook 30 minutes, or until rice is
   puffed up and carrots can be crushed against side of pot with wooden
   spoon. Pass throughfood mill into clean pot. Taste and adjust
   seasoning if necessary. Bring back to a simmer, then serve garnished
   with crispy shallots. Yield: 4-6 servings CRISPY FRIED SHALLOTS: Heat
   oil to 360 degrees. Separate the shallot slices into rings and place
   in medium bowl. Sprinkle flour over and toss lightly to coat evenly.
   Working with a small handful at a time, sprinkle shallots over oil
   and stir gently . Fry until golden brown, 13 minutes. Remove with
   slotted spoon and drain on paper towels. Sprinkle with a pinch of
   salt. Repeat with remaining shallots, salting while still warm. Use
   as garnish for Spiced Carrot Soup. Yield: Six servings as garnish All
   of these pureed soups are delicious hot and delicious cold. Yields
   are high to allow for leftovers! Soups will be thicker when cold so
   thin if desired with milk, cream, stock or water. These recipes
   showcase our friends the food mill (which purees and separates) and
   immersion blender (purees in the pot, no muss, no fuss, no bother).
   Great tools for purees. Any of these pureed soups lend themselves to
   other garnish: a dollop of crema, creme fraiche or sour cream a
   sprinkling of herbs a spoonful of red or green salsa (crunchy texture
   contrast) freshly fried tortilla chips floating on top several of the
   above! Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
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