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Carrot & Ginger Soup
Nb persons: 4
Yield: 1 3/4 cup
Preparation time:
Total time:
Source: Clean Eating Sep.-Oct. 2009
2 cups | low-sodium chicken broth |
1 cup | all-natural unsweetened carrot juice |
1 cup | light coconut water |
3 bags | lemon ginger tea |
1 tbsp | oilive oil |
1 2-inch piece | ginger, cut into 1/4 inch slices |
5 medium | carrots, roughly chopped |
1 | leek, white and light-green parts only,washed and roughly, chopped |
1 medium | onion, roughly chopped |
2 stalks | celery, roughly chopped |
1/2 cup | silken tofu |
ONE: In a small pot combine broth, juice and coconut water and bring to a boil. Add tea bags and ginger. Reduce heat and allow mixture to simmer for at least 20 minutes. TWO: Meanwhile, heat a medium-size pot to medium heat. Add oil, then carrots, leek, onion and celery. Season with salt and pepper. Continue to cook until onion is translucent, about 7 minutes. THREE: Strain broth mixture into pot with vegetables. Bring mixture to a boil. Reduce heat and allow soup to simmer until carrots are tender, about 20 minutes. In 2 batches, puree soup in blender with half of tofu per batch, until soup is silky smooth. Return Pureed soup to pot on medium heat, just to reheat. Adjust seasoning. Nutrients per 1 3/4-cup serving: Calories: 190, Total 7g, Sat. Fat: 2 g, Carbs: 27 g, Fiber: 7g, Sugars: 10 g, Protein: 5 g, Sodium: 320 mg, Cholesterol: 0 mg |
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