Carrot-Ginger Soup

Frances Janisch

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Recipe Time

Prep: 20 Minutes
Cook: 25 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

Lori Powell,

October 2009