Gingered Carrot Soup
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
carrots
|
|
| 4 | cups |
water
|
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | tablespoons |
ginger
freshly grated |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
fennel seeds
ground |
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
mint leaves
dried |
*
|
| 4 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
yogurt, non-fat
to spoon on top |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
carrots
|
|
| 946 | ml |
water
|
|
| 355 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
ginger
freshly grated |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
fennel seeds
ground |
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
allspice
|
|
| 1.3 | ml |
mint leaves
dried |
*
|
| 6E+1 | ml |
lemon juice
fresh |
|
| 1 | x |
yogurt, non-fat
to spoon on top |
* |
Directions
Peel and trim carrots, and cut into 1-inch chunks. Simmer or nuke until very tender.
Sauté onions until tender. Add garlic, ginger, salt and spices. Turn heat to low and continue to sauté for another 8 to 10 minutes until everything is soft. Stir in lemon juice.
Use food processor or blender to purée everything together. Transfer purée to a kettle and heat gently just before serving.
Serve with a spoonful of yogurt on top if desired.
