Tuesday, May 14, 2013

Carrot Ginger Soup

From Super Foods: 300 recipes for foods that heal body and mind, by Delores Riccio

  • 2 tablespoons butter
  • 4 slices fresh ginger, peeled and finely minced (1 to 1 ½ tablespoons)
  • 4 medium carrots, peeled and sliced (about ¾ pound)
  • two 13 oz cans of chicken or vegetable broth (better yet, make your own! Use 26 oz)
  • 1 cup of milk
  • minced parsley (optional)
  1. In a saucepan, melt the butter and sauté the ginger until it’s sizzling. Add the carrots and stir-fry them for about 3 minutes. Pour in the broth, and simmer uncovered until the carrots are quite tender, 10-15 minutes.
  2. In a food processor, blender, food mill or with an emersion blender, puree the soup in 2 or more batches (hot food expand when beaten, so don’t fill the blender or food processor bowl too full). If you are using an immersion blender, you can simply blend the soup in the pot, in one batch.
  3. The recipe may be prepared to this point, and refrigerated for later use.
  4. Whisk in the milk and reheat the soup, but don’t boil or it will separate. Serve with a sprinkle of parsley on top, if you have some.
Truly a vegetable for all seasons, the carrot will still be fresh in winter when all the good tomatoes have disappeared and also perky in the summer when pumpkins and butternut squash have faded from the scene… The rich, deep orange color that is synonymous with carrots is also a clue to the presence of beta carotene, a plant form of vitamin A that is particularly effective in helping to prevent cancer.  Older people with high levels of carotenoids in their blood are less likely to develop cataracts than those with low levels. Raw carrots also reduce blood cholesterol. Ginger can help with motion sickness, morning sickness and is known generally as a soothing digestive aid.  [notes taken from Super Foods].

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