By Chef #208121 on August 22, 2005
"A thick puree style soup tasting more like dessert than Mom's boiled veggies. Modified from the Almost Vegetarian cookbook by Diana Shaw. Note cooking time here is actually cooking time but will vary depending on what you want to do with the soup. Chill adds time."
Serving Size: 1 (129 g)
Servings Per Recipe: 5
"This was very good! I used fat free milk (to save some calories) and the immersion blender. Came out very smooth and creamy. I also added a little cayenne pepper to it for a bit of a kick. Thanks for posting!"
"I used my pressure cooker for this recipe and I just put everything right in it without sauting the onions. I used leek since I didn't have spring onion and I used about 1 tsp ground ginger and regular cinnamon. I wasn't sure when to add the syrup so I added it at the end. I put a little bit more orange in it too. I used my immersion blender and blended all then added the soy milk and syrup. It has a nice flavor and aroma. I'm letting it simmer to thicken a bit. It has a nice flavor and hoping to taste after it cools down."