Free Recipe Carrot-Ginger Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Carrot-Ginger Soup Recipe
2 lb Carrots
4 c Water
1 tb Butter or oil *
1-1/2 c Chopped onion
2 md Cloves garlic; minced **
2 tb Freshly grated ginger
1-1/2 ts Salt
1/4 ts Cumin
1/4 ts Ground fennel
1/4 ts Allspice
1/4 ts Dried mint
3 tb Fresh lemon juice; up to 4
1 c Lightly toasted cashews;
-(optional)
Buttermilk or plain yogurt;
-to drizzle on top,
-(optional)
Carrot-Ginger Soup Preparation
* 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 Moosewood Cookbook. Here it is: 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. Posted to fatfree digest by Robert D. Howard <rhoward@hgg.com> on Dec 14, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Carrot-Ginger Soup?
If you know a better Carrot-Ginger Soup Recipe please comment below.