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Credit: Frances Janisch

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Yield:
Makes 4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

119 calories; fat 3g; mono fat 1g; poly fat 1g; protein 3g; carbohydrates 23g; fiber 7g; iron 1mg; sodium 157mg; calcium 99mg.
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