LEMONGRASS-GINGER-CARROT SOUP
This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.
Provided by Katherine & Ryan Harvey
Categories Soup/Stew Winter Chicken Carrot Kid-Friendly HarperCollins
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
- Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.
- Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
- Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
- Do Ahead:
- You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
LIGHTLY SPICED CARROT SOUP
A satisfying soup which is delicately spiced and works well as a rustic starter
Provided by Emma Lewis
Categories Lunch, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan with a lid. Tip in the onion, garlic, ginger and chilli, then cook for 3-5 mins until soft. Stir in the curry powder, followed by the carrots, lemongrass and zest, then cover and cook over a low heat for 10 mins more.
- Give the coconut milk can a shake, then pour most of it into the pan along with the vegetable stock. Bring to the boil, then turn down and simmer for 15 mins until the carrots are really soft. Remove the lemongrass and orange zest, then use a stick blender or food processor to whizz until smooth. Ladle into bowls and top with a swirl of reserved coconut milk and an extra sprinkling of curry powder, if you like.
Nutrition Facts : Calories 200 calories, Fat 13 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.45 milligram of sodium
CARROT-LEMONGRASS SOUP
taken from Hogwash's blog... I wanted to see the nutritional info :) link: http://jessthomson.wordpress.com/2007/12/14/a-soup-id-marry/
Provided by GranolaBear
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- "Heat a large soup pot over medium heat. When hot, add the butter and oil. When the butter has melted, add the onion, season with salt, and cook for five minutes, stirring occasionally, until the onion begins to soften. Add the carrots, lemongrass, and ginger, stir, and cover. Cook for ten minutes. Add the coconut milk and broth, bring the soup to a simmer, and simmer over low heat until the carrots are cooked through, about 20 to 25 minutes. Carefully puree the soup in a food processor or blender (or using an immersion blender). Return the soup to the pot, season to taste with salt, and serve hot.".
Nutrition Facts : Calories 247.6, Fat 16.9, SaturatedFat 12.5, Cholesterol 5.1, Sodium 1303.4, Carbohydrate 24, Fiber 6.2, Sugar 12.3, Protein 3.6
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