1 1/2 tsp oriental sesame oil
10 large green onions, sliced
1 large sweet potato, peeled,chopped
1 lb carrots, peeled, sliced
29 oz vegetable broth
1 1/2 cup water
1 inch-square fresh ginger, peeled
1 salt
1 snipped fresh chives
Directions
1. Heat oil in 3-quart saucepan over medium-high heat. When hot, add
onion. Cook until softened, about 3 minutes, stirring often. Add
sweet potato, carrots, vegetable broth and water. Heat to a boil.
Simmer, covered, until vegetables are very soft, about 25 minutes.
2. Strain solids from liquid, reserving broth. Puree solids with
ginger in blender or food processor. Add 1 cup liquid and puree
mixture until very smooth, about 1 minute. Stir mixture into
remaining liquid. Season to taste. Soup can be served hot or chilled.
It will last in the refrigerator for up to three days and freezes
well. To serve, garnish with snipped chives.
Servings: 6 cups
Asian Carrot Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe further still. In practice though, in the main part, these ancient records were just very basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and afters, something we still use today. Aspicius tells us how the ancient Romans were skilled in the use of a good variety of herbs, including many that are still in use today for example thyme, rue and parsley. Closer to modern times, we have a couple of books dating from the 14th Century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is familiar to us all today, but rather recipes for the types of food served to the upper classes of the period. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including basil and coriander. The introduction of these new tastes caused a torrent in cookery books, most of which still exist in private collections. During the next few hundred years, the upper-class families of Wesstern Europe strove to serve the most exotic banquets, and because of this the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes of the day. By the time we get to the twentieth century, cooking books are greatly in demand mostly due to higher levels of literacy, people having more leisure time and being a little richer. Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Asian Carrot Soup recipe.
