"merryb" > wrote in message
oups.com...
> On Feb 14, 9:06 am, Omelet > wrote:
>> In article >, biig > wrote:
>> > 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 increase the garlic to two cloves and use some fresh grated ginger
>> root. About 1 tbs..
>>
>> Ginger powder is not the same. At all. :-(

Definitely ginger. I've made carrot soup using orange juice - perhaps some
zest if you have a fresh orange......

elaine