Carrot-Ginger Soup

[Guest guest]

This sounds like it would be good for Easter!

 

 

* Exported from MasterCook *

 

Carrot-Ginger Soup

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 8 Preparation Time :0:00

Categories : Slow Cooker Cooking Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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1 2-inch piece fresh ginger -- peeled

4 large shallots -- peeled & cut in half

grated zest of 1 large orange

2 pounds carrots -- peeled & cut into 1 " pieces

3 large Idaho potatoes -- peeled & cut into 1 " cubes

6 cups vegetable broth or Vegetable Stock (pg 9)

1 cup orange juice

5 drops Tabasco sauce -- (to 10 drops or to taste)

2 tablespoons soy sauce -- (to 3 tbsp)

plain yogurt or sour cream for garnish

 

Place the ginger, shallots, and orange zest in the work bowl of a food processor

fitted with the metal blade and process until fine, about 10 seconds. Transfer

the mixture to the insert of the slow cooker. Add the carrots, potatoes, broth,

and orange juice. Cover and cook on high for 2 hours or until the vegetables

are very soft.

 

Use a hand-held immersion blender to puree the soup right in the insert.

(Alternatively, the soup can be pureed in batches in a food processor fitted

with the metal blade or in a blender.) Taste the soup, then season with the

Tabasco and soy sauce. Serve the soup hot or cold, garnished with a dollop of

plain yogurt or sour cream.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 102 Calories; trace Fat (2.7% calories

from fat); 3g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

297mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit.

 

 

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