Organic Carrot Soup with Ginger Essence |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich. Ingredients:
1 1/2 tablespoons olive oil |
1 cup thinly sliced leeks (white part only) |
1/2 large white onion, diced (about 1 cup) |
2 1/2 pounds organic carrots, chopped |
2 cups vegetable stock |
1 tablespoon chopped fresh lemongrass (or 2 teaspoons dried, tied in a piece of cheesecloth) |
3 1/2 teaspoons minced fresh ginger |
1 cup fresh carrot juice |
1/2 cup light sour cream, plus 4 tsp for garnish |
coarsely ground black pepper |
1 tablespoon chopped chives |
Directions:
1. Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 teaspoons ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and purée. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 teaspoons ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.
2. Nutritional analysis per serving: 273 calories, 9 g fat (2.6 g saturated), 43.5 g carbs, 9.7 g fiber, 6.7 g protein Nutritional analysis provided by Self
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