5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tbsp curry powder
1 tsp minced fresh ginger root
1 salt and pepper to taste
Directions
In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.
Source: Oakville Journal- Aug. 20, 1996
Servings: 1 servings
Low-Fat Cream Of Carrot Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Written recipes as an idea can be found back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to academics are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Moving our culinary historical trip onwards, we have a couple of books published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is popular today, but rather accounts of the types of food on the tables of the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. These new culinary innovations led to an explosion in recipe books, many of which still exist in private cookery archives. Over the following few centuries, the upper-class families of Europe competed with each other to serve up the most exotic meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes of the day. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Low Fat Cream Of Carrot Soup recipe.
