Gingered Carrot Soup

By John Pemberton
Reviewed by Dr. Don Johnson

Makes 4 servings

1 lb carrots, peeled and roughly chopped
2-3 cups vegetable or chicken stock
1 Tbsp grated ginger
1 tsp ground coriander
1 tsp ground turmeric
Salt to taste
1 Tbsp organic yogurt or sour cream (optional)

In a heavy pot with tight-fitting lid, steam the carrots in 1 cup of the stock for about 12 minutes or until carrots are tender. Add the ginger, coriander and turmeric and, using a food processor or an immersion blender, purée the carrots until velvety smooth, adding additional stock as needed to reach a thick, soupy consistency. Adjust seasoning to your liking and garnish with a dollop of yogurt or sour cream.

Nutrition facts (per serving): calories 60, fat 1 g (sat. fat 0 g), cholesterol 0 mg, protein 2 g, carbohydrates 14 g, fiber 4 g, sodium 360 mg, sugars 7 g

Reprinted from Eat Like There’s No Tomorrow, Copyright © 2009 by Hans Cooks.
Published September 2013


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