Gingered carrot soup
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Gingered carrot soup calories by ingredient
Introduction
Serve this as a thick sauce over rice for supper. Or- eat as a thick puree soup. Absolutely delicious! (A Moosewood recipe) Serve this as a thick sauce over rice for supper. Or- eat as a thick puree soup. Absolutely delicious! (A Moosewood recipe)Number of Servings: 5
Ingredients
-
2 lbs carrots
4 cups water
1 T olive oil
1 1/2 cups chooped onion
2 medium cloves garlic
2 T freshly grated ginger
1 1/2 t salt
1/4 t each: cumin, ground fennel, cinnamon, all spice, dried mint
3 - 4 T fresh lemon juice
1 cup lightly toasted (unsalted) cashews
Directions
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.