Gingered carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 lbs carrots4 cups water1 T olive oil1 1/2 cups chooped onion2 medium cloves garlic2 T freshly grated ginger1 1/2 t salt1/4 t each: cumin, ground fennel, cinnamon, all spice, dried mint3 - 4 T fresh lemon juice1 cup lightly toasted (unsalted) cashews
Peel and trim the carrots and cut them into 1 inch chunks. Place in a medium-large saucepan with the water, cover, and bring to a boil. Lower the heat and simmer until very tender (about 10 - 15 minutes, depending on the size of the carrot pieces).
Meanwhile heat the oil in a small skillet. Add onions and sauteover medium heat for 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to saute for another 8 - 10 minutes, or until everything is well mingled and the onions are very soft. Stir in the lemon juice.
Use a food processor or blender to puree everything together (including the toasted cashews). You will need to do this in several batches. Can add more water for desired consistency. Transfer the puree to a kettle, and gently heat just before serving.
If desired, pass a small pitcher of buttermilk (not included in calorie calculation), for individual drizzling.
Makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user LAURADNYC.
Meanwhile heat the oil in a small skillet. Add onions and sauteover medium heat for 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to saute for another 8 - 10 minutes, or until everything is well mingled and the onions are very soft. Stir in the lemon juice.
Use a food processor or blender to puree everything together (including the toasted cashews). You will need to do this in several batches. Can add more water for desired consistency. Transfer the puree to a kettle, and gently heat just before serving.
If desired, pass a small pitcher of buttermilk (not included in calorie calculation), for individual drizzling.
Makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user LAURADNYC.
Nutritional Info Amount Per Serving
- Calories: 266.4
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 805.2 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 5.9 g
- Protein: 6.3 g
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