Gingered Carrot Soup
Vegetarian Times Issue: January 1, 2003 p.62
This soup takes on the character of the broth used for its base. Give it onion tones, or make it sweet with other root vegetables. The more richly flavored the broth, the heartier the soup will be.
Directions
- In large saucepan, heat butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes. Add ginger and carrots, and sauté 5 minutes longer.
- Stir in broth, orange juice and rice, reduce heat to low, cover and cook for 30 minutes. Allow to cool, then purée in batches in food processor or blender. Add salt and pepper to taste. Reheat soup before serving.
ingredient list
Serves 6
- 3 Tbs. butter
- 1 medium-sized onion, sliced
- 1 garlic clove, halved
- 1 Tbs. minced fresh ginger
- 1 lb. carrots, peeled and sliced
- 3 cups vegetable broth
- 1 cup orange juice
- 2 Tbs. raw white rice
- Salt and freshly ground black pepper to taste
Nutritional Information
Per serving:
| Calories |
140 |
| Protein |
2g |
| Total fat |
6g |
| Saturated fat |
3g |
| Carbs |
20g |
| Cholesterol |
15mg |
| Sodium |
340mg |
| Fiber |
3g |
| Sugars |
10g |
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