Health

Carrot-Ginger Soup

carrot-soup Frances Janisch

Ingredients

  • 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

Preparation


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.


  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 119
Fat per serving: 3g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 3g
Carbohydrate per serving: 23g
Fiber per serving: 7g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 157mg
Calcium per serving: 99mg