Carrot and Ginger Soup – Jun 7, 2016

Cup of soup

Serving Size- 8

2 pounds fresh carrots — Chopped
2 tablespoons butter
2 onions — minced
2 cloves garlic — minced
1/4 cup crystallized ginger
1 tablespoon fresh ginger — minced
1/2 teaspoon baking soda
1 teaspoon sugar
2 sprigs thyme
1 1/2 cups carrot juice — divided
4 cups water
1 tablespoon vinegar
salt and pepper — to taste

In a large sauce pan, melt the butter and saute the onions, both gingers and the sugar for about 6 minutes or until onions are soft but not colored. Add the carrots and 1/2 of the carrot juice, the water, the baking soda and the thyme. Bring to a boil reduce to a simmer and cook covered for 20 minutes.

Remove from the heat and allow to cool for 10 minutes. Add the remaining 3/4 cup carrot juice and the vinegar. Process 1/3 of the soup in a blender until smooth. When all is processed taste for salt and pepper. Serve with croutons, a dollop of sour cream swirled in and topped with a teaspoon green onion.

Per Serving (excluding unknown items): 122 Calories; 3g Fat (22.7% calories from fat); 2g Protein; 23g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain (Starch); 3 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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