Monday, May 30, 2011

Gingered Carrot Soup

This is one of my favorite soups with lots of powerful zing, both in taste and nutrition.  I used fresh mint from my herb garden rather than dried mint.  This recipe is a modification of one by Mollie Katzen in her 2000 Moosewood Cookbook. Her recipe added cashews into the puree, but that would be more fat of the type that I don't digest well, so I omitted the cashews.  Even without the cashews, it is scrumptious!

Garden Carrots

Onions and spices simmer

Carrots simmer
2 lbs (about 14 large) carrots                                                      
4 cups water
1 1/2 cup chopped onion
2 medium cloves garlic, minced
One 1” piece of fresh ginger, grated (about 2 Tbsp)          
1 1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp fennel seed
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp dried mint
3 – 4 Tbsp lemon juice

Chop carrots into 1" chunks. Simmer in the water approximately 15 minutes until tender.
Sauté onions on medium heat 5 minutes. Add garlic, ginger, salt and spices. Reduce heat to low and sauté 8 - 10 more minutes until everything is soft and well mingled. Add lemon juice. Combine everything and puree in small batches in a blender or food processor, or use an immersion blender stick.

Servings Per Recipe: 6
Serving Size: Approx. 1 cup
Calories: 91
Total Fat: 1 g                                                                
Cholesterol: 0 mg
Sodium: 704 mg
Total Carbs: 21 g
Dietary Fiber: 6 g
Protein: 2 g

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