- 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
- 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
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.