Carrot Soup With Ginger Cream Recipe
Servings: 10
Ingredients
- 1 Tbsp. unsalted butter
- 2 tsp garlic chopped
- 3/4 ounce ginger fresh, chopped
- 1 tsp curry pwdr
- 2 ounce celery small dice
- 3 ounce Spanish onion small dice
- 1 1/2 ounce leeks small dice
- 1 quart Chicken Stock see recipe
- 2 lb carrots sliced thin
- 9 ounce sweet potatoes peeled, diced
- 1 Tbsp. dry white wine
- 1 tsp kosher salt to taste
- 1/4 tsp black pepper to taste
- 1 tsp fresh lime juice to taste
- 1 3/4 ounce Ginger Cream see recipe
Directions
- Tested at dinner club, 5/20/00. Very well received. Excellent.
- Vibrant carrots, sweet potatoes and curry, mingle in this colorful, lowfat soup. A garnish of ginger-spiked cream completes the presentation.
- Yield: 2 quart
- 1 In a large stock pot, heat the butter. Add in garlic, ginger, curry, celery, onions, and leeks; sweat till tender.
- 2 Add in the stock, 9/10 of carrots, and potatoes. Simmer till the vegetables are soft sufficient to easily puree.
- 3 Using a food processor, puree carrot mix till smooth. Strain through a sieve, if you like. Adjusting seasoning with salt, pepper, and lime juice. Use, or possibly properly refrigerateand store.
- 4 At service, heat soup and ladle into hot bowls Garnish portions with remaining 1/10 of carrots and ginger cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 10 servings | |
| Calories 75 | |
| Calories from Fat 13 | 17% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 453mg | 19% |
| Potassium 440mg | 13% |
| Total Carbs 13.69g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.15g | 3% |
| Protein 2.25g | 4% |
