Thai-style carrot soup from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 129) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FriedDumpling on October 19, 2021

    I believe there is an editing error in this otherwise fine recipe. You will want to remove the lemongrass before blending, not the cilantro. I made this according to the recipe, but added lime juice and zest, and substantially more water as well as chicken broth, to dilute some of the richness and cut down on the per serving fat and calories. Even diluted, it was delicious, and the color and texture were beautiful. I also noticed Bittman had multiple versions of the recipe online and on the NYT cooking app, some with onions, or scallions, other spices, lime and zest. So it seems the recipe is very versatile to adaptation.

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