Carrot and Ginger Soup (Ada) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the American Diabetes Association. olive oil, shallots, ginger root, carrots, chicken broth, white pepper, heavy cream (garnish), fresh chives (garnish) cvt Ingredients:
1/2 tbsp olive oil |
1/2 cup shallots, chopped |
4 tbsp ginger root, minced |
1 1/2 lb carrots, diced |
1 quart low-fat, low-sodium chicken broth |
1 dash white pepper |
2 tbsp liquid heavy cream, to make 4 tbsp whipped, for garnish |
1 tbsp fresh chives, chopped, for garnish |
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the shallots and ginger. Cook until the shallots become translucent. Add the diced carrots and enough chicken stock to cover them. Bring the liquid to a boil, then reduce the heat to simmer. Skim off any scum or fat which floats to the surface, cover the pot tightly, and cook for 15-20 minutes, or until the carrots are very soft.
2. Place the carrots and chicken stock into a blender or food processor and puree until smooth. Season with salt and white pepper. Serve immediately and garnish with a dollop of heavy cream and fresh chives.
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