Carrot Ginger Soup
Robert D. Howard adapted this recipe from the original Moosewood Cookbook, and posted it on www.fatfree.com, "The Low Fat Vegetarian Recipe Archive." They have an easily searchable index of recipes.
2 pounds carrots
4 cups water
1 Tablespoon broth
1 1/2 cups chopped onion
2 medium cloves garlic, minced (depends on taste; I use at least 4 cloves)
2 Tablespoons freshly grated ginger
1 1/2 teaspoons salt
1/4 teaspoon cumin
1/4 teaspoon ground fennel
1/4 teaspoon allspice
1/4 teaspoon dried mint
3-4 Tablespoons fresh lemon juice
(optional: buttermilk or plain fat free yogurt - to drizzle on top)
1. Wash, peel, and trim carrots and cut them into 1-inch chunks. Place in medium saucepan with the water, cover and bring to a boil. Simmer until tender: 10-15 minutes.
2. Meanwhile, heat the broth in a small skillet.Sauté onions over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low and sauté for another 8-10 minutes until onions are very soft. Stir in lemon juice.
3. Using a food processor or blender, puree everything together. You will need to do this in several batches. Transfer the puree to a large pot and heat gently just before serving.
You can serve each bowl with buttermilk drizzled on top, or a dollop of fat-free plain yogurt.
Yield: 6-8 servings. Freezes well.
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