Mama K's Carrot Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 cup, chopped Carrots, raw 3 cup, cubes Squash, winter, acorn, cooked, baked, with salt 3 cup Butternut Squash 4 tsp Ginger Root 2 cup, chopped Onions, raw 4 tsp Ginger Root .5 tbsp Extra Virgin Olive Oil 2 serving Brown rice (1 cup cooked) 1 dash Salt 2 tsp Lee and Perkins Worchestershire sauce reduced sodium (by ALGROVE1) 2 medium (4-1/8" long) Scallions, raw
Heat oven to 350 degrees.
Slice acorn and butternut squash in half, removing seeds. Set seeds aside.
Pour 1 inch of water into an oven safe baking pan. Place squash face down into the water. Cover with foil and bake at 350 for 20 minutes or until a toothpick can pierce the squash skin.
Set squash aside to cool.
Cook rice as instructed. Once it is cooked, set aside.
Chop the following ingredients into small pieces: carrots, onions, ginger root. Heat olive oil in skillet, then saute vegetables in the following order:
saute onions until transparent,
add carrots and saute for 2 minutes, stirring frequently, until orange color becomes a deeper shade of orange.
Add ginger.
Add worchestershire sauce.
Stir, remove from heat, cover and let vegetables rest.
Scoop out the acorn and butternut squash from the skins and put in soup pot.
Add sauteed vegetables to the soup pot.
Add rice to squash and vegetables in the soup pot.
Mix well. Cover and simmer briskly for 30 minutes or until carrots are tender.
Remove from heat.
In small increments, blend the entire soup.
Enjoy.
Serving Size: Makes 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KATEG-JONES.
Slice acorn and butternut squash in half, removing seeds. Set seeds aside.
Pour 1 inch of water into an oven safe baking pan. Place squash face down into the water. Cover with foil and bake at 350 for 20 minutes or until a toothpick can pierce the squash skin.
Set squash aside to cool.
Cook rice as instructed. Once it is cooked, set aside.
Chop the following ingredients into small pieces: carrots, onions, ginger root. Heat olive oil in skillet, then saute vegetables in the following order:
saute onions until transparent,
add carrots and saute for 2 minutes, stirring frequently, until orange color becomes a deeper shade of orange.
Add ginger.
Add worchestershire sauce.
Stir, remove from heat, cover and let vegetables rest.
Scoop out the acorn and butternut squash from the skins and put in soup pot.
Add sauteed vegetables to the soup pot.
Add rice to squash and vegetables in the soup pot.
Mix well. Cover and simmer briskly for 30 minutes or until carrots are tender.
Remove from heat.
In small increments, blend the entire soup.
Enjoy.
Serving Size: Makes 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KATEG-JONES.
Nutritional Info Amount Per Serving
- Calories: 229.5
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 374.4 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 12.8 g
- Protein: 5.0 g
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