Carrot-Ginger Soup

[Guest guest]

Carrot-Ginger Soup

 

Posted January 13 2005 in the Fort Lauderdale Sun-Sentinel (adapted to vegan)

 

1 (2-inch) piece ginger root, peeled

4 large shallots, peeled and cut in half

Zest of 1 large orange

2 pounds carrots, peeled and cut into 1-inch pieces

3 large potatoes, peeled and cut into 1-inch cubes

6 cups vegetable broth

1 cup orange juice

5 to 10 drops hot pepper sauce, or to taste

2 to 3 tablespoons soy sauce, or to taste (wheat free if necessary)

Plain soy yogurt or soy sour cream, for garnish

 

Combine ginger, shallots and orange zest in a food processor fitted

with the metal blace and use on/off pulses 10 seconds until finely

chopped. Transfer mixture to a slow cooker. Add carrots, potatoes,

broth and orange juice.

 

Cover and cook on high 2 hours, or until vegetables are very soft.

 

Use an immersion blender to puree soup in slow cooker, or transfer it

in batches to a blender. Season to taste with hot pepper sauce and

soy sauce. Serve garnished with a dollop of yogurt or sour cream.

Makes 6 to 8 servings.

 

Per serving (without garnish): 185 calories, no fat, no cholesterol,

6 grams protein, 41 grams carbohydrates, 6 grams total fiber, 2,770

milligrams sodium, 11 grams total sugars.

 

Per serving (with low sodium vegetable broth and low sodium soy

sauce): 184 calories, no fats, no cholesterol, 6 grams protein, 41

grams carbohydrates, 6 grams total fiber, 320 milligrams sodium, 11

grams total sugars.

 

Adapted by J.M. Hirsch from Lora Brody's Slow Cooker Cooking (Morrow

Cookbooks, 2001.)