- 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
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)
|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|