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
Transcribed cooking instructions as a concept can be found far back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these old recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics is a series of tablets in Sumerian which show the making 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 wonderful and blissful. As our culinary historical trip moves to more modern times we find a couple of books published in the 14th Century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is served today, but rather accounts of the types of meals cooked for the rich and powerful of the period. In the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, such as parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on food, some of which are now in private cookery archives. Over the following few centuries, the powerful and wealthy strove to serve the most extravagent banquests, and as a consequence, cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, cook books were greatly in demand as a result of more people being able to read, people having more free time and having more disposable income. The arrival of TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Low Fat Cream Of Carrot Soup recipe.
