Carrot and Ginger Soup for Tuesday, June 7, 2016

 

                          Carrot and Ginger Soup

 

Serving Size- 8    

 

  2  pounds  fresh carrots -- Chopped

  2  tablespoons  butter

  2  onions -- minced

  2  cloves  garlic -- minced

  1/4 cup  crystallized ginger

  1  tablespoon  fresh ginger -- minced

   1/2 teaspoon  baking soda

  1 teaspoon  sugar

  2 sprigs  thyme

  1 1/2 cups  carrot juice -- divided

  4  cups  water

  1 tablespoon  vinegar

   salt and pepper -- to taste

 

In a large sauce pan, melt the butter and saute the onions, both gingers and the sugar for about 6 minutes or until onions are soft but not colored. Add the carrots and 1/2 of the carrot juice, the water, the baking soda and the thyme. Bring to a boil reduce to a simmer and cook covered for 20 minutes.

Remove from the heat and allow to cool for 10 minutes. Add the remaining 3/4 cup carrot juice and the vinegar. Process 1/3 of the soup in a blender until smooth. When all is processed taste for salt and pepper. Serve with croutons, a dollop of sour cream swirled in and topped with a teaspoon green onion.

 

Per Serving (excluding unknown items): 122 Calories; 3g Fat (22.7% calories from fat); 2g Protein; 23g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 164mg Sodium.  Exchanges: 0 Grain (Starch); 3 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.