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Name: Carrot-Ginger Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 tb lemon juice Fresh, up to 4; 4 c Water; 1/4 ts Allspice; 2 md cloves garlic minced; 1/4 ts Cumin; 1 1/2 ts Salt; 1/4 ts Ground fennel; Buttermilk or plain yogurt; 1 c cashews Lightly toasted; 1 1/2 c Onions chopped; 1 tb Butter or oil; 2 tb ginger Freshly grated; 2 lb Carrots; 1/4 ts Dried mint

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INGREDIENTS

3 tb lemon juice ; Fresh, up to 4
4 c Water
1/4 ts Allspice
2 md cloves garlic ; minced
1/4 ts Cumin
1 1/2 ts Salt
1/4 ts Ground fennel
Buttermilk ; or plain yogurt
1 c cashews ; Lightly toasted
1 1/2 c Onions ; chopped
1 tb Butter ; or oil
2 tb ginger ; Freshly grated
2 lb Carrots
1/4 ts Dried mint

INSTRUCTIONS

* 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" on Dec 14, 1998,

NOTES

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Carrot-Ginger Soup

3 tb lemon juice Fresh, up to 4
4 c Water
1/4 ts Allspice
2 md cloves garlic minced
1/4 ts Cumin
1 1/2 ts Salt
1/4 ts Ground fennel
 Buttermilk or plain yogurt
1 c cashews Lightly toasted
1 1/2 c Onions chopped
1 tb Butter or oil
2 tb ginger Freshly grated
2 lb Carrots
1/4 ts Dried mint

* 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" <rhoward@hgg.com> on  Dec 14, 1998,

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Nutrition

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Serving Size: 1 Serving (1881g)
Recipe Makes: 1

Calories: 1421
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1421

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