Meatless Monday-Carrot Ginger Soup
During a recent rainy fall storm, Adrian Proll, the fab writer of Restyleology, invited me over for lunch. We had an amazing soup that took the chill right out of the air, and I insisted she share the recipe. Here you go:
Now that the fall is approaching, I am determined to make healthy soups once a week. The Ginger Carrot soup is rich in color, nutrients, vitamins and a great supper starter. Carrots are a nutritional must, no other vegetable contains as much carotene (a strong antioxidant) as carrots. They are also a great source of vitamins b, c and calcium pectate. Ginger has been used throughout history as a natural remedy for many ailments, especially cancer. Together they make a rich, tasty soup. The added ingredient of low fat coconut milk instead of heavy cream makes the soup rich in vitamins and lower in calories.
1 large onion-peeled and sliced
4 large fresh organic carrots-peeled and diced
4 cups organic low sodium chicken broth
2 T fresh grated ginger
1/2t curry powder
1/4 cup coconut milk
1T butter or oil
Slice the onion and saute in dutch oven or large pot until soft. Add broth, carrots and ginger bring to a boil and reduce to a simmer, cook until carrots are tender (approx. 40 minutes). Half way through add the spices. When the carrots are tender remove from heat and stir in the coconut milk. In half batches add soup to blender and puree. Add back to pot and reheat and garnish as desired.