FatFree Home
FatFree Recipe Archive
More soups recipes from FatFree

carrot-ginger-soup recipe

Date: Mon, 14 Dec 1998 08:44:29 -0500
From: "Robert D. Howard" (rhoward@hgg.com)

Carrot ginger soup recipe

Adapted from the original Moosewood Cookbook.

2 lbs carrots
4 cups water
1 TBS broth
1-1/2 cups chopped onion
2 medium cloves garlic, minced (depends on taste.  I use at least 4 cloves) 
2 TBS freshly grated ginger
1-1/2 tsp salt
1/4 tsp each:   cumin
		   ground fennel
		   dried mint

3-4 TBS fresh lemon juice

buttermilk or plain fatfree yogurt - to drizzle on top (optional)

1.  Peel and trim carrots and cut them into 1-inch chunks.  Place in medium
saucepan with the water, cover and bring to a boil.  Simmer until tender -
10-15 minutes.

2.  Meanwhile, heat the broth in a small skillet. Saute onions over
medium heat for about 5 minutes. Add garlic, ginger, salt and spices.  Turn
heat to low and saute for another 8-10 minutes until onions are very soft.
Stir in lemon juice.

3.	Using a food processor or blender, puree everything together.  You will
need to do this in several batches.  Transfer the puree to a large pot and
heat gently just before serving.  

	You can serve each bowl with buttermilk drizzled on top, or a dollop of
fat-free plain yogurt.

	Yield - 6-8 servings.  Freezes well.

kwvegan vegan