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Pete Romfh 22-01-2006 06:04 PM

REC: Carrot & Ginger Soup
Here's something I learned in a class last week.
It's a very nice winter warmer. I adapted the recipe to lower the carbs and
fat a bit from the instructor's French version.

-= Exported from BigOven =-

Carrot and Ginger Soup

A tongue tingling soup that's low fat and diabetic friendly. Great for
winter's cold, gray days.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: American
Main Ingredient: Carrots
Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Carb, Low Fat, Winter,
Fall, Slow cook, Advance, Simple - Easy, Soup, Snacks, Brunch

-= Ingredients =-
2 tablespoons Olive oil ; as required
2 medium leeks ; (white and pale-green parts only), washed, thin sliced
2 tablespoons fresh ginger ; - finely grated
1 tablespoon garlic ; - minced
2 pounds carrots ; peeled, thinly sliced
1 teaspoon salt ; - or Lite salt if you wish
1 teaspoon sugar ; - or Splenda if you wish
1/2 teaspoon white pepper ; - freshly ground
5 cups chicken broth ; - Low sodium if you wish
1 teaspoon Lemon juice ; as required
2 drops Tabasco sauce ; as required
1/2 cup Whipping cream ; - optional
~~ -- Crispy Ginger ~~; -- recipe follows
~~ -- Cilantro-- ~~; fine chopped , for garnish

-= Instructions =-
In a large pot over moderate heat with the EVOO, add the leek, ginger and
garlic. Cook, uncovered for 3 minutes, stirring occasionally. Add the
carrots, salt, sugar, and white pepper, stirring to coat with oil. Cover and
cook gently until just tender, about 10 minutes. Stir in the broth, and
bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes.
Remove from the heat, and allow to cool slightly before pureeing.

Puree the soup in batches in a food processor or blender, or force it
through a food mill fitted with the medium blade. (The soup can be prepared
up to 2 days in advance, and will taste the better for it. Cool, cover and

Return the soup to the pan. Add the cream if you are using it, and heat,
stirring often, until steaming, about 5 minutes. Adjust the seasoning with
lemon juice and pepper sauce, if necessary. Some carrots are sweeter than
others, thus the lemon juice to offset the sweetness.

Ladle the soup into bowls, and serve hot, garnished with crispy ginger
and/or chopped cilantro, if desired.

For crispy ginger, Peel a 4-inch piece fresh ginger, and thinly shred with a
sharp knife. In a small, heavy pot, heat 2 cups canola oil to 375F, and fry
the ginger until crispy and golden, about 2 to 3 minutes. With a slotted
spoon, remove ginger to drain on paper towels. Use to garnish soup.

Adapted from recipe by: Nicole Rothier, Fiesta Culinary school, 1/19/06

Each ( 8oz) serving contains an estimated:
Cals: 136, FatCals: 61, TotFat: 7g
SatFat: 2g, PolyFat: 1g, MonoFat: 4g
Chol: 10mg, Na: 817mg, K: 531mg
TotCarbs: 14g, Fiber: 4g, Sugars: 6g
NetCarbs: 10g, Protein: 5g

Nutrient calculation included light whipping cream but not low sodium

** Recipe and photo at: **
** Easy recipe software. Try it free at: **

Pete Romfh, Telecom Geek & Amateur Gourmet.
promfh (at) hal-pc (dot) org

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