gingered carrot soup with tomato and bran

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Gingered Carrot Soup with Tomato and Bran

 

Recipe By :Kitty and Lucian Maynard (1989)

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 pound carrots -- peeled and sliced

1 pound tomatoes

2 large onions -- chopped

1 garlic clove -- chopped

1/2 cup fresh orange juice -- (unsweetened)

2 tablespoons chopped parsley

2 teaspoons seasoned salt substitute

ground pepper -- to taste

1 teaspoon ground ginger -- or to taste

FINISHING:

1/2 cup skim milk

1/4 cup margarine -- cholesterol free

3 tablespoons oat bran

 

Place carrots, tomatoes, onions, garlic, orange juice, parsley, seasoned salt,

pepper and ginger in a large stock pot. Cover with water and cook until tender.

Drain and puree in a food processor.

 

Return to the pot and add the milk, margarine and oat bran. Stir and simmer for

10 minutes or until the oat bran softens and thickens the soup.

 

EQUIVALENT: 1/8 tsp powdered ginger = 1 tbs raw chopped ginger; raw ginger has

more tang or bite

 

Source:

" Oat Bran Cookbook [iSBN 1558530169] "

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Per Serving (excluding unknown items): 113 Calories; 6g Fat (45.9% calories from

fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 99mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 4828 0 0 0 0 0 0