VF - carrot and ginger soup with variation

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Carrot and Ginger Soup

 

Recipe By :Vegan Feasts by Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories : Rose Elliot Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 onion -- chopped

3 3/4 cups sliced scraped carrots

1 1/2 cups peeled and diced potatoes

1 teaspoon grated ginger root

salt

3 3/4 cups water

freshly ground black pepper

 

Heat oil in large saucepan. Add onion and cook gently for 5 minutes. Add

carrots, potatoes, ginger and a pinch of salt. Fry covered for a further 10

minutes, stirring from time to time. Add the water, bring to the boil, then

simmer for about 15 minutes, until the carrots are tender.

 

Puree the soup in a blender or food processor. Thin with a little extra water,

if necessary. Return the soup to the cleaned saucepan. Season with salt and

pepper.

 

VARIATION: Carrot, lime and coriander soup.

Replace ginger with zest of 1 lime (finely grated). Flavor the pureed soup with

the juice of the lime, adding it gradually and tasting until it is to your

liking. Garnish with 2 to 3 tablespoons of chopped fresh coriander (cilantro)

leaves, 1 tsp coarsely crushed coriander seeds and additional lime zest.

 

Description:

" Delicately flavored soup with beautiful color "

Source:

" 1997 Vegan Feasts "

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Per Serving (excluding unknown items): 164 Calories; 7g Fat (37.2% calories from

fat); 3g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 51mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 20024 421 0 0 0 0

 

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