Soup

 

 

Ginger-Carrot Soup 

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Description:
Usually found in tropical gardens, ginger root - which is actually an underground stem, or rhizome - sprouts large pink and orange flowers that look as if they've been carved out of wax.
Although they are a much more common sight in home gardens, carrots (a member of the parsley family) aren't given to such showy blooms. Nevertheless, carrots pack a nutritional punch as impressive as any ginger blossom.

Put the two roots together and you've got one of the most delicious flavor combinations I know of. Buy smooth ginger pieces (wrinkled ones are old and dry) and peel the skin away. Ginger is a wonderful digestive aid that strengthens the lining of the upper gastrointestinal tract, protecting against ulcers and parasites. The carotenes from carrots fortify the immune system and help maintain healthy skin and hair. When buying carrots, avoid those with cracks and be sure to remove carrot greenery, as it leaches moisture and vitamins from the roots.


Ingredients:


2 teaspoons expeller-pressed canola oil
1 medium onion, chopped
3 tablespoons finely chopped fresh ginger root
3 cups carrots, chopped
1 medium potato, peeled and chopped (or sweet Potato)
8 cups vegetable stock
Salt to taste
Dash of dry sherry (optional)
Dash of nutmeg
Chopped fresh parsley or cilantro (optional)



Directions:
1. Heat the canola oil in a large pot, add the onion and ginger, and sauté, stirring, just until the onion is translucent.

2. Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.

3. Purée the soup in batches in a blender or food processor.

4. Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.


Servings: 4


Nutrient Information:
Calories: 140.8 Protein: 6.5 grams Fat: 1.5 grams Saturated Fat: 0.1 grams Monounsat Fat: 0.6 grams Polyunsat Fat: 0.5 grams Carbohydrate: 24.8 grams Fiber: 4.9 grams Cholesterol: 0.0 mg Vitamin A: 28,566. IU Vitamin E: 0.7 mg/IU Vitamin C: 11.2 mg Calcium: 59.2 mg Magnesium: 40.5 mg


Notes: Buy smooth ginger pieces (wrinkled ones are old and dry) When buying carrots, avoid those with cracks.


Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb


Category: Soup

Submitted By: OK In Health



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Sweet potatoes
Traditionally sweet potatoes are a winter vegetable; nowadays they're around all year on the shelves. Packed with antioxidants such as beta-carotene, they provide plenty of lasting energy being lower GI than regular potatoes. Add sweet potatoes to soups, curries or simply serve them mashed. Sweet potatoes go well with flavours like garlic and herbs.


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