"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

If you like an Oriental twist, here are two suggestions (you can adjust
measurements to your carrot/water proportions):

1. Add a 3/4-inch piece of ginger root, thinly sliced, and a few hot red
pepper flakes to the carrots while they cook.
2. After the soup is cooked, but before you puree, add
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 teaspoon sesame oil
1 cup milk or light cream

I also do a cold one, adding orange juice, a dash of lemon juice and a pinch
of ground cloves.

Felice