* you can eliminate the fat entirely by cooking the garlic and onions in the water with the carrots. Add the seasonings later, as the soup simmers ** depends on taste. I use at least 4 cloves The carrot-ginger soup that I mentioned comes from the original Moosewood Cookbook. Here it is: 1. Peel and trim carrots and cut them into 1-inch chunks. Place in medium saucepan with the water, cover and bring to a boil. Simmer until tender - 10-15 minutes. 2. Meanwhile, heat the butter or oil in a small skillet. Saute onions over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low and saute for another 8-10 minutes until onions are very soft. Stir in lemon juice. 3. Using a food processor or blender, puree everything together. You will need to do this in several batches. Transfer the puree to a large pot and heat gently just before serving. You can serve each bowl with buttermilk drizzled on top, or a dollop of fat-free plain yogurt. Yield - 6-8 servings. Freezes well. Posted to fatfree digest by "Robert D. Howard"
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|Serving Size: 1 Serving (1881g)|
|Recipe Makes: 1|
|Calories from Fat: 702 (49%)|
|Amt Per Serving||% DV|
|Total Fat 78.1g||104 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 40.8g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 755.3mg||26 %|
|Potassium 4325.6mg||114 %|
|Total Carbohydrate 171.8g||51 %|
|Dietary Fiber 36.8g||147 %|
|Sugars, other 135g|
|Protein 34.2g||49 %|
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Calories per serving: 1421
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