Tuesday, February 16, 2010

0 Recipe #66: Carrot Ginger Soup

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This soup has a warm, tangy, savory flavor to it, due to the addition of ginger & cumin. It bears Indian culinary influences &, if I do say so myself, is quite tasty. Enjoy!

Carrot Ginger Soup

1/2 yellow onion, diced
1 x 1/2 inch piece ginger, peeled & diced (For a zestier soup, add a 2 x 1/2 inch piece of ginger instead.)
1/2 Tbsp. extra virgin olive oil
2 large bay leaves
1-2 tsp. cumin seeds
1 16 oz. bag of peeled mini carrots
1 small bunch fresh cilantro with stems intact, about 1 cup, roughly chopped
3-4 c. water
1-2 tsp. freshly squeezed lemon juice
1/2 c. lite, plain soy milk
salt & pepper to taste

Directions: Boil the water in a large sauce pot. On medium heat, sauté onions in olive oil until translucent, using a medium-sized sauté pan. Add ginger to sauté pan & keep cooking for about another minute or so.  Then add carrots, cumin seeds, & bay leaves to sauté pan, cooking for another 2-3 minutes, stirring continually to keep the ingredients from browning/burning. Then add chopped cilantro. If necessary, add a bit of water to the pan to keep ingredients from burning.  As soon as the water reaches a full boil, transfer the sauté pan's contents into the sauce pot & reduce heat to medium-high, cooking until carrots begin to soften. When carrots have softened (don't cook too long or they will turn to mush!), remove from heat.  Let cool.  Discard bay leaves & transfer soup to blender.  Add soy milk & lemon juice, & season accordingly with salt & pepper. Pulse until smooth & creamy.  Enjoy!

Yield: Makes about 4 servings.

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