"JoeSpareBedroom" > wrote in message
...
> "biig" > wrote in message ...
>>
>> 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.


I agree with the curry powder. Works great in pumpkin or carrot soup.