Carrot Ginger Soup
Soup is great for lunch at home or in a thermos for school. The blend
of Asian flavors and citrus in this recipe make are pleasantly refreshing
additions . A few tips: ginger can be easily peeled with a spoon--just
scrape the skin away. It's much faster and you'll have a lot less waste.
If you're making fresh vegetable stock take time to make a double or
triple batch, use what you need and freeze the rest in ice cube trays.
Store the stock cubes in zip-lock freezer bags and use them as needed.
This method works for all stocks.
Yield: Eight servings |
| Ingredients |
| 1 Tbsp |
soy oil |
| 1 tsp |
fresh ginger peeled and grated |
| 1/2 cup |
leeks, ¼-inch slice |
| 1 qt |
vegetable stock |
| 1 Tbsp + 1 tsp |
soy sauce |
| 1 tsp |
salt |
| 1/4 tsp |
ground black pepper |
| 2-1/2 cups |
carrots, large dice |
| 1 cup |
celery, large dice |
| 1 Tbsp |
orange juice |
|
| Nutrition Facts |
| Total Calories |
25 |
| Calories from Fat |
0 |
| Total Fat |
0g |
| Saturated Fat |
0g |
Cholesterol
|
0mg |
| Sodium |
619mg |
| Carbohydrates |
6g |
| Fiber |
1g |
| Sugar |
1g |
| Protein |
1g |
|
- Sauté ginger and leeks in soy oil until tender.
- Add stock,
soy sauce, salt, and pepper. Bring to a boil and reduce to simmer
for 10 minutes.
- Add carrots and celery and cook for 20 minutes. Remove
from heat and puree with a hand blender or in a standard blender.
- Add
orange juice, check seasoning, and serve.
|
