Carrot Ginger Soup

I did not buy a pound bag of carrots with any other intention than making some Crispy Carrot Fries or cutting them into sticks for snacks for itty bitty. Carrots are hands down his favorite vegetable. With his selectiveness, sounds so much nicer than pickiness, I didn't want to use up all of his carrots but when I opened the bag they were needing to be used since they were losing their crispness.

Needing to show my blog some love and make a worthy recipe to share I searched through some recipes at MyRecipes and came across this recipe for Carrot Ginger Soup. Believe it or not I have gone all winter without making soup. There is something seriously wrong with me. Thankfully today's weather here in Houston, Texas was perfect for soup. Rainy and cold. I'm sure with my backwardsness I'll end up making lots of soup this summer in 90+ degree.

If eating too many carrots turns my skin orange than so be it. This soup would be worth it! Carrot Ginger Soup... CRAVE WORTHY!!! I'm trying my best not to drool on my laptop as I type this. Pureed to a silky smooth consistency flavored with ginger. Low in fat and high in Vitamin C makes this a perfect healthy eating dish. Off the charts delicious! Thank goodness this soup freezes well for those busy nights or when a craving hits.  If you forget to double the recipe for leftovers to freeze than no worries because this is one easy soup to put together.

Carrot Ginger Soup

MyRecipes and Health, October 2009

Makes 4 servings (Serving size = 1 1/4 cup)

Stars of the Show:

• 2 pounds carrots, peeled, cut into 1-inch pieces
• 2 tsp seasoned rice wine vinegar, divided
• 3 tsp toasted sesame seeds, divided
• 2 garlic cloves
• 2 tsp finely grated ginger - I used ground ginger.
• 1 tsp sesame oil

And Action:

Ribbon one carrot with a vegetable peeler and transfer it to a bowl with 1 tsp rice wine vinegar and 1 tsp sesame seeds. Set aside for garnishing the soup.

Place the remaining carrots in a saucepan covered with water. Bring to a boil then simmer for 20 minutes or until very tender.

Using a slotted spoon transfer the carrots to a food processor. Add the garlic cloves, 3 cups of the cooking water, and ginger. Puree until smooth. Add in the remaining 1 tsp rice wine vinegar and the sesame oil.

Ladle soup into bowls and garnish with the carrot ribbons and remaining sesame seeds.

For freezing: Make a double batch and put in an airtight container for up to 3 months. Just thaw and heat! Simple!

Nutritional Information:

Calories: 119

Fat: 3g (sat 0.0g,mono 1g,poly 1g)

Cholesterol: 0.0mg

Protein: 3g

Carbohydrate: 23g

Fiber: 7g

Iron: 1mg

Sodium: 157mg

Calcium: 99mg

I'll be marking #2 off of my "Stir the Pot" page. 6 down, 18 to go!