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 :-).
Yield: Makes 4 servings (serving size: 1 1/4 cups)
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Amount per serving
- Calories: 119
- Fat: 3g
- Saturated fat: 0.0g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1g
- Protein: 3g
- Carbohydrate: 23g
- Fiber: 7g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 157mg
- Calcium: 99mg
- 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
- 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.
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