In article .com>,
"merryb" > wrote:

> On Feb 14, 8:53 am, "JoeSpareBedroom" > wrote:
> > "biig" > wrote in ...
> >
> > > How would you folks tweak this recipe? It doesn't call for
> > > seasonings other that parsley and basil. Would that be enough, or would
> > > you add something else. It came from one of those "group" cookbooks
> >
> > > Golden Carrot Soup
> >
> > > 1/4 cup butter
> > > 1/4 cup rice
> > > 1 med onion, sliced
> > > 2 tbsp. chicken bouillon mix
> > > 1 garlic clove, minced
> > > 5 cups water
> > > 2 1/2 cups sliced carrots
> > > Fresh chopped parsley
> > > Fresh chopped basil
> >
> > > Melt butter. Saute onion and garlic until tender. Add water,
> > > carrots, rice and bouillon mix. Bring to a boil. Lower hear, cover and
> > > simmer 20-25 min. In a blender or food processor, blend small amounts
> > > at a time until as smooth as desired ( I'll use my stick blender) and
> > > return to pot. Add parsley and basil. Simmer a while longer. Garnish
> > > in bown with sprig of parsley
> >
> > > 6 servings 181 calories a serving.
> >
> > > I don't have fresh herbs and will have to substitute dried. I'm sure
> > > one of you will have advice about whether the seasoning will be
> > > ok....thanks....Sharon
> >
> > I'd lose the butter and use oil instead. And, experiment with small amounts
> > of curry powder at the very end. Put some in a separate bowl in case you
> > think the results are hideous.- Hide quoted text -
> >
> > - Show quoted text -
> Why would you replace the butter with oil?

I sure would not! Butter goes very nicely with carrots.

Oil??? Blech!

I agree with experimenting with curry powder tho'.
--
Peace, Om

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