Carrot Ginger Soup
"Recipe source: The Best of America's Test Kitchen 2015"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (407 g)
- Calories 152.7
- Total Fat - 5.8 g
- Saturated Fat - 3 g
- Cholesterol - 64.7 mg
- Sodium - 649 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 6 g
- Sugars - 10.4 g
- Protein - 4.2 g
- Calcium - 86.8 mg
- Iron - 1.1 mg
- Vitamin C - 14 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large saucepan or pot over medium heat add the onions and next 3 ingredients (-garlic) along with 2 teaspoons salt and the sugar and cook, stirring frequently for 5 minutes or until onions are softened.
Step 2
Increase heat to high and add the carrots, water, 3/4 cup carrot juice, thyme and baking soda and bring to a simmer. Reduce heat to medium low and simmer, covered for 20-25 minutes or until carrots are tender.
Step 3
Discard thyme. Using an immersion blender or working in batches using a regular blender, puree soup until smooth. Stir in vinegar and 3/4 cup carrot juice. Over medium heat return soup to a simmer and add salt and pepper. Serve with chives and sour cream.
Tips
No special items needed.
0 Reviews
You'll Also Love
