Carrot-Ginger Soup - All vegetables

Home Page » Dishes » All vegetables

Carrot-Ginger Soup

Convert to US/English units
Carrot-Ginger Soup - print recipe

Yield:

Ingredients:


1.0 kg	Carrots
4 cup	Water
20 ml	Butter or oil *
1 1/2 cup	Chopped onion
2 med	Cloves garlic, minced **
40 ml	Freshly grated ginger
1 1/2 tsp	Salt
1/4 tsp	Cumin
1/4 tsp	Ground fennel
1/4 tsp	Allspice
1/4 tsp	Dried mint
60 ml	Fresh lemon juice, up to 4
1 cup	Lightly toasted cashews, (optional)
	Buttermilk or plain yogurt, to drizzle on top, (optional)

Method:

* You can eliminate the fat entirely by cooking the garlic and onions in the water with the carrots. Add the seasonings later, as the soup simmers

** depends on taste. I use at least 4 cloves

The carrot-ginger soup that I mentioned comes from the original

1. Peel and trim carrots and cut them into 1-inch chunks. Place in medium saucepan with the water, cover and bring to a boil. Simmer until tender - 10-15 minutes.

2. Meanwhile, heat the butter or oil in a small skillet. Saute onions over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low and saute for another 8-10 minutes until onions are very soft. Stir in lemon juice.

3. Using a food processor or blender, puree everything together. You will need to do this in several batches. Transfer the puree to a large pot and heat gently just before serving.

You can serve each bowl with buttermilk drizzled on top, or a dollop of fat-free plain yogurt.

Yield - 6-8 servings. Freezes well.

Rating: 0

Rate this recipe: