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JessiccaRecipe: Carrot Ginger Soup
October 17th 2006 06:23
Surprising it is delicious and it is also recommended for dieters as it doesn't really contains high carbs and it is good for those who endulge in soup and at the same time wanted to maintain calories.
The carbs is based on the ingredients, and I am posting the simplest delicious recipe I could find. I can quite sure it is good for those who are having some stomach discomfort or a soothing your cold stomach during winter.
Adapted from the original Moosewood Cookbook
(extracted from fatfree.com)
2 lbs carrots
4 cups water
1 TBS broth
1-1/2 cups chopped onion
2 medium cloves garlic, minced (depends on taste. I use at least 4 cloves)
2 TBS freshly grated ginger
1-1/2 tsp salt
1/4 tsp each:
cumin
ground fennel
allspice
dried mint
3-4 TBS fresh lemon juice
buttermilk or plain fatfree yogurt - to drizzle on top (optional)
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 broth 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.
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.
* Approximate nutrient contents
CTC* 12.68
Total Carbs 17.79
Fiber 5.11
Total Fat 6.57
Sat Fat 3.94
Protein 2.11
Calories 132
* CTC = Carbs that Count
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Comment by Chantal
Comment by Jessicca
Learning Something Everyday
Malaysia Found
Glad you liked the article. ^_^
Usually I got them via Internet, and sometimes from newpapers and health magazines.
Hope to see you visiting again. ^_^