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.
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.
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.
Ladle soup into 4 bowls, and garnish with carrot ribbons and remaining 2 teaspoons sesame seeds.
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.
I wasn't impressed. If you follow it as described, you end up with something that has the consistency of baby food. I ended up adding 3 additional cups of broth (made with vegetable base better than bouillon) and the texture was finally somewhat soup-like, albeit still very thick. I would actually recommend adding another whole cup of broth. I also ended up adding a bunch of salt too, to add some more flavor to the soup. Still though, it wasn't that great. Maybe next time, I would try chicken stock? or add more garlic or some other herb/spice. It seems like this recipe is only good as a starting point, but it definitely needs something more. It is healthy and good for your waistline and you do probably get your Vitamin A for the day :-).
A creamless carrot soup that is silky smooth! Low in calories and high in Vitamin C. Great for your waistline too! Hands down my favorite soup to date. Check out my blog at: http://imapretendchef.blogspot.com/2011/03/carrot-ginger-soup.html
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