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1/1 Photo of Spiced Carrot Soup / M Milliken & S Feniger
1996 recipe from their L.A. restaurant and TV Food Network show. Had it at the restaurant and it's fabulous! The recipe for Crispy Fried Shallots can be found at: http://www.recipezaar.com/108334 Addendum, Oct 2008: The photo came from a recipezaar chef who made this as part of PAC 2008 ... and I agree with her comment -- this is much thicker than I remember the soup I was served at their restaurant and I would definitely have added some water or veg stock to thin it out. The consistency I remember it having was like a tomato bisque ... it would coat a spoon, but drip off over about 30 sec, leaving the spoon clean. The texture was as if 75-80% of the ingredients had been pureed and a small amount left intact for mouth feel. Feel free to adjust the liquid so your product has that consistency ...
Units: US | Metric
Serving Size: 1 (413 g)
Servings Per Recipe: 4