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Carrot-Ginger Soup

Frances Janisch
Prep time 20 mins
Cook time 25 mins
Yield Makes 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 2 pounds carrots
  • 2 teaspoons seasoned rice wine vinegar, divided
  • 3 teaspoons sesame seeds, toasted and divided
  • 2 large garlic cloves
  • 2 teaspoons finely grated ginger
  • 1 teaspoon sesame oil

Nutrition Information

  • calories 119
  • fat 3 g
  • satfat 0.0 g
  • monofat 1 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 7 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 157 mg
  • calcium 99 mg

How to Make It

  1. Peel carrots. Ribbon 1 carrot with a vegetable peeler, and transfer to a bowl. Toss ribbons with 1 teaspoon rice wine vinegar and 1 teaspoon sesame seeds, for garnish; set aside.

  2. Cut remaining carrots crosswise into 1-inch pieces, and add to a medium saucepan with 2 inches of water to cover. Bring water to a boil, and simmer carrots 15 minutes. Add garlic cloves, and simmer 5 minutes more or until carrots are very tender.

  3. Using a slotted spoon, transfer carrots and garlic to a food processor. Purée carrots and garlic, 3 cups cooking water, and ginger until smooth. Transfer to a saucepan, and stir in remaining 1 teaspoon vinegar and sesame oil. Bring soup to simmer.

  4. Ladle soup into 4 bowls, and garnish with carrot ribbons and remaining 2 teaspoons sesame seeds.

  5. Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.