Carrot and Ginger Soup
A tongue tingling soup that's low fat and diabetic friendly. Great for winter's cold, gray days."This was an amazingly simple and quick soup! Too often carrot-ginger soup leans too heavily on the carrot side or the ginger side, but I really think that this is perfectly balanced. I opted out of the cream because I try to keep my dairy intake to a minimum, but I did put a dollop of Greek-style honey yogurt on top, and it worked quite nicely." - squidhole
Yield: 8 Servings Ready in 45 minutes
454 people trying soon
Verified by stevemur
|2 tablespoonsOlive oil; as required|
|2 mediumleeks; (white and pale-green parts only), washed, thin sliced|
|2 tablespoonsfresh ginger; finely grated|
|1 tablespoongarlic; minced|
|2 poundscarrots; peeled, thinly sliced|
|1 teaspoonsalt; or Lite salt if you wish|
|1 teaspoonsugar; or Splenda if you wish|
|1/2 teaspoonwhite pepper; freshly ground|
|5 cupschicken broth; Low sodium if you wish|
|1 teaspoonLemon juice; as required|
|2 dropsTabasco sauce; as required|
|1/2 cupWhipping cream; optional|
|Crispy Ginger; recipe follows|
|Cilantro; fine chopped , for garnish|
Carrot and Ginger Soup Preparation
In a large pot over moderate heat with the EVOO, add the leek, ginger and garlic. Cook, uncovered for 3 minutes, stirring occasionally. Add the carrots, salt, sugar, and white pepper, stirring to coat with oil. Cover and cook gently until just tender, about 10 minutes. Stir in the broth, and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes. Remove from the heat, and allow to cool slightly before pureeing.
Puree the soup in batches in a food processor or blender, or force it through a food mill fitted with the medium blade. (The soup can be prepared up to 2 days in advance, and will taste the better for it. Cool, cover and refrigerate.)
Return the soup to the pan. Add the cream if you are using it, and heat, stirring often, until steaming, about 5 minutes. Adjust the seasoning with lemon juice and pepper sauce, if necessary. Some carrots are sweeter than others, thus the lemon juice to offset the sweetness.
Ladle the soup into bowls, and serve hot, garnished with crispy ginger and/or chopped cilantro, if desired.
For crispy ginger, Peel a 4-inch piece fresh ginger, and thinly shred with a sharp knife. In a small, heavy pot, heat 2 cups canola oil to 375F, and fry the ginger until crispy and golden, about 2 to 3 minutes. With a slotted spoon, remove ginger to drain on paper towels. Use to garnish soup.
Adapted from recipe by: Nicole Rothier, Fiesta Culinary school, 1/19/06
Each ( 8oz) serving contains an estimated:
Cals: 136, FatCals: 61, TotFat: 7g
SatFat: 2g, PolyFat: 1g, MonoFat: 4g
Chol: 10mg, Na: 817mg, K: 531mg
TotCarbs: 14g, Fiber: 4g, Sugars: 6g
NetCarbs: 10g, Protein: 5g
Nutrient calculation included light whipping cream but not low sodium options.
I adapted Nicole's fine recipe to reduce the fat and carbs to make this more diabetic friendly
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