Yield: 6 servings Prep: 30 minutes Cook: 1 Hour
Ginger juice—squeezed from minced fresh ginger—provides flavor in this recipe without altering the puree’s creamy smoothness. The juice is added at the end so the flavor stays strong. Sometimes I use Gourmet Garden, Ginger Spice Blend to save time. The soup is excellent whichever ginger you use. Just add some crusty bread for dipping. We love Against the Grain Gourmet Baguettes. If you add bread, don’t forget to the additional carbohydrates. Enjoy!
2 tablespoons coriander seeds
1 tablespoon black peppercorn
3 garlic cloves, peeled
2 star anise
2 (3-inch) cinnamon sticks
1 tablespoon olive oil
3 cups chopped onion
3 garlic cloves, minced
2 ½ cups chopped carrot (about 1 pound)
2 cups water
2 (14 ½-ounce) cans vegetable broth
1/3 cup chopped peeled fresh ginger
1 tablespoon water
½ cup milk
2 tablespoons honey
1. Place first 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Heat oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add minced garlic; sauté 1 minute. Add cheese-cloth bag, carrot, 2 cups water, and cook 1 hour or until carrot is tender. Discard cheesecloth bag.
3. Place ginger and 1 tablespoon water in a food processor; process until finely minced, scraping sides of bowl occasionally. Place ginger mixture on a double layer of cheesecloth. Gather edges of cheesecloth together; squeeze to extract juice to equal 2 tablespoons. Add ginger juice, milk, and honey to carrot mixture. Place half of carrot mixture in food
processor; process until smooth. Pour pureed carrot mixture into a large bowl. Repeat procedure with remaining carrot mixture.
1 cup of soup=
3.6g fat 24.3g carbohydrates
2.5g protein 4g fiber
The Best of Cooking Light page 318