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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 refrigerate.) 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 375°F, 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 options. ** Recipe and photo at: www.bigoven.com/recipe160442 ** ** Easy recipe software. Try it free at: http://www.bigoven.com ** -- Pete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org |
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