Carrot Ginger Soup
#96348 - 08/07/04 07:58 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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BeckyT, I tried to find my recipe, and lord only knows what I did with it, so I'll have to substitute this one from foodnetwork.com instead - it's basically the same anyway.
7 cups chicken or vegetable stock
2 pounds fresh carrots, peeled
3 leeks, sliced in half lengthwise and thoroughly cleaned
1 yam, peeled
4 stalks celery
1 tablespoon soy margarine or canola oil
1 (3-inch) piece fresh ginger root, peeled and grated
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a large pot, bring stock to a boil. While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes).
In a saute pan, over medium-high heat, melt the margarine. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. If the pan gets dry, add a little broth or water to keep things from sticking.
Add sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
Add salt and pepper. Reheat before serving. Says it makes "4 servings with plenty of leftovers", so I would consider halving the recipe on the first go around.
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...from my friend Gina, who's a WONDERFUL cook:
Gingered Carrot Soup
1 tsp oil
1/2 cup minced onion
1/4 cup minced ginger
3 cups chicken or vegetable stock
4 cups sliced carrots
1 cup orange juice
1/2 cup half and half (use soy milk)
1/4 tsp cinnamon
salt and pepper
In a large saucepan heat the oil and saute the onions and ginger until onions are translucent. Add stock and carrots, bring to a boil, then simmer until the carrots are soft, around 30-40 minutes. Working in batches blend the soup in a food processor or blender until smooth. Return to medium heat. Add juice and soy milk. Heat for 5 minutes. Add cinnamon and season to taste with salt and pepper.
If you think the OJ might be too much for you, use the low acid kind, or use half OJ and half broth. I wouldn't substitute it completely; the orange is part of the flavor.
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Ok, this is the last one... sorry to post so many of these, but soups seem to be a pretty safe way to incorporate insolubles, so... there ya go. 
This one is from my friend Ang, another WONDERFUL cook:
Simply Lovely Carrot Soup
1 small onion, chopped
6 - 8 large carrots, chopped, UNPEELED
2 T. olive oil (I would cut this in half)
4 c. vegetable stock or water
1 t. salt
1 c. soy milk
1 t. dried dill or 1 T. fresh
1 T. Braggs or Soy Sauce
1/2 t. pepper
In large soup pot, sauté onions and carrots in oil on medium heat until the onions become translucent. Add the stock and salt and simmer over medium heat for about 15 minutes, until carrots are tender. Remove half of the vegetables, and blend in blender or food processor with milk, dill, Braggs and pepper and a small amount of cooking broth until smooth. Return mixture to the pot, mix well, and serve immediately. Makes 4 - 6 servings.
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Wow!!!
#96362 - 08/07/04 08:16 PM
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RachelT
Reged: 07/01/04
Posts: 2350
Loc: Minnesota
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Thanks for all the soup recipes!!! Gonna have to try them, or...at least one anyway!!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Thxs for this recipe, i'm going to try it on all the family, just bought some carrot juice, never tried it before. 
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I won't let this beat me
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