GardenCuisine: Carrot Ginger Soup

[Guest guest]

* Exported from MasterCook *

 

Carrot Ginger Soup

 

Recipe By : GardenCuisine by Paul Wenner, page 288

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups sliced carrots

1 onion -- coarsely chopped

1 potato -- scrubbed and diced

2 cloves garlic -- peeled

2 teaspoons minced fresh ginger

2 cups milk: -- up to 3

(almond or soy or rice or nonfat dairy)

15 ounces canned corn -- drained

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon chili powder

1/8 teaspoon black pepper

1/2 teaspoon salt -- up to 1

 

Serves 8

 

A bountiful soup chock-full of beta carotene and with a hint of fresh ginger.

 

Combine the carrots, onion, potato, garlic, and ginger with 2 cups of water

in a large pot. Bring to a simmer, then cover and cook until the carrots

are tender, about 20 minutes. Transfer to a blender, add 2 cups of milk,

and blend until completely smooth. Blend in the corn, paprika, cumin,

coriander, chili powder, and black pepper. Add salt to taste and

additional milk if a thinner soup is desired. Pour back into the pan and

heat gently, without boiling, until very hot.

 

This makes a great side dish for the Couscous Veggie Salad.

 

PER SERVING • 107 CALORIES (14% FROM FAT) • 2 G FAT • 2 G PROTEIN • 21 G

CARBOHYDRATE • 0 MG CHOLESTEROL • 482 MG SODIUM • 4 G FIBER

 

 

- - - - - - - - - - - - - - - - - -