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Braised Carrot Soup

Posted by tinako on April 27, 2010

Lima Beans, Coiled Rye Rolls, and Braised Carrot Soup

Breakfast was a toasted Cinnamon Raisin Bagels with Tofutti Better Than Cream Cheese and grapefruit juice.

Lunch was toasted Pita and Sweet Potato Dal, two mandarin oranges, and no-salt veggie juice.

Dinner was Braised Carrot Soup, Lima Beans, and Coiled Rye Rolls.

I got this recipe from Wegman’s Nature’s Marketplace magazine, and just realized the author is the host of the Christina Cooks TV show which didn’t appeal to me.  Anyway, this soup was good.  Careful with the recipe, both the oil and the salt are divided (one amount cut and used at two different times).  I had only dried mint, so I sprinkled that on at the table, tried it both with and without, and think it really does add something – sort of cuts the sweetness.

I cooked the lima beans according to Colleen Patrick Goudreau‘s suggestion for white beans: after the soak and drain, I cooked them in veggie broth with a crushed garlic clove and 4-5 fresh sage leaves.  Served with salt and pepper.  Yum!


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