Creamy Carrot and White Bean Soup

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Creamy Carrot and White Bean Soup

 

Recipe By :The Hot Flash Cookbook - Cathy Luchetti

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

1 small onion -- finely chopped

2 garlic cloves -- minced

1 cup Great Northern beans -- soaked overnight and drained

7 cups water

1 large fresh rosemary sprig

2 large fresh thyme sprigs

1 1/2 cups diced peeled carrots

10 roasted garlic cloves -- peeled

10 ounces soft or firm tofu -- rinsed and drained

1 1/4 teaspoons salt, or to taste

freshly ground pepper to taste

1/4 teaspoon cayenne pepper

Garnish

1 tte rosemary olive oil or extra-virgin olive

oil

1/2 teaspoon grated lemon peel

4 small fresh rosemary sprigs

 

Heat the oil in a large saucepan over medium heat. Add the onion and cook until

tender, about 5 minutes. Add the garlic and, stirring constantly, cook for 30

seconds. Add the beans and water and bring to a boil. Add the rosemary and

thyme, cover, and simmer for 40 minutes.

 

Stir in the carrots and roasted garlic. Cook for 25 more minutes, or until the

beans are tender. Drain the beans, reserving the liquid. Put the beans, tofu,

and 3 cups of the reserved liquid in a blender or food processor and puree until

smooth. Add more liquid if desired. Save any leftover liquid for soup stock.

 

Return the puree to the saucepan and simmer, stirring constantly, for 5 minutes.

Do not allow it to boil. Add the salt, pepper, and cayenne. Ladle the soup

into 4 bowls. Drizzle 1/4 teaspoon rosemary oil and a little lemon zest over

each. Garnish with rosemary.

 

Note: To roast garlic, put separated cloves on a baking sheet and drizzle with

olive oil. Roast in a 450F oven for 6 to 10 minutes, depending on size of

cloves. Cool and peel.

 

Description:

" Beans bring a rich store of potassium to prompt surges of extra

energy, while tofu teems with soy phytoestrogens. The combination of

beans, tofu, and carrots is delicious. "

 

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Per serving: 181 Calories (kcal); 2g Total Fat; (8% calories from fat); 10g

Protein; 32g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0