MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it." -M.F.K. Fisher

The refrigerator light goes on...

This is a great balance of flavors and when I was working in the recipe it took a few tries to get the flavor right. It just tasted thin and adding the vinegar and a bit of honey made all the difference. I could have added a lot of extra salt, and that might have worked, but not as well as balancing the flavors to get to the combination of sweet, salty, and sour that brings out the ginger and carrot flavor.

 

 

Creamy Carrot Ginger Soup



Servings = 4 | Serving size =about 2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe does make very good leftovers.

2 tsp olive oil
2 Tbsp fresh ginger (minced)
1 large onion (finely diced)
16 ounces carrots (peeled and diced)
4 cups water
1 cup light coconut milk
2 ounces goat cheese
1 tsp honey
1 Tbsp white wine vinegar

Creamy Carrot Ginger Soup from Dr. Gourmet
Place a large sauce pan over medium heat.

Add the olive oil and when hot add the ginger and onions.

Cook for about 5 minutes, stirring frequently.

Add the carrots, water and salt. Increase the heat to medium high.

When the soup begins to come to a boil, reduce the heat until the soup is a at a very slow simmer.

Cook for about 20 minutes until the carrots are soft.

Puree the soup until smooth.

Add the coconut milk, goat cheese, honey, and vinegar.

Bring back to temperature by reheating gently on very low heat.

Serve. Serve.

Nutrition Facts

Serving size = about 2 cups

Servings = 4

.

Amount Per Serving

Calories 283 Calories from Fat 93
  % Daily Value
Total Fat 9g 17%
    Saturated Fat 6g 24%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 11mg 4%
Sodium 302mg 13%
Total Carbohydrates 38g 13%
    Dietary Fiber 11g 41%
    Sugars 10g  
Protein 11g  
Vitamin A 368% Vitamin C 21%
Calcium 16% Iron 16%
Vitamin K 16 mcg Potassium 865 mg
Magnesium 80 mg