You can make this with no oil. The onions and garlic can be cooked in the water with the carrots. Add the seasonings later, as the soup simmers. Par this soup with a delicious crusty bread, fritatta, or even samosas.
- 2 lbs carrots
- 1 medium potato
- 4 cups water
- 1 Tbsp butter or oil
- 1 cup chopped onion
- 1 1/2 tsp salt
- 2 medium cloves garlic, minced or crushed
- 1/2 tsp thyme
- 1/2 tsp marjoram or oregano
- 1 tsp basil
- 1 to 2 Tbsp lemon juice (or to taste)
- optional: small amounts of finely minced fresh mint, chives and/or parsley, for the top
Peel and chop the carrots and the potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover and simmer until the vegetables are tender (about 10 to 15 minutes).
Meanwhile, heat oil in a small skillet. Add onions and salt, and saute over medium heat for about 5 minutes. Add garlic and dried herbs, and saute about 5 minutes more, or until the onions are soft. Stir in lemon juice.
Puree everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8 to 10 minutes. Serve hot, topped with a light sprinkling of fresh herbs.
Source: The New Moosewood Cookbook by Mollie Katzen, Copyright 1977, 1992, 2000. Ten Speed Press
