Name: Carrot-Ginger Soup
Ingredients: 2 lb Carrots; 4 c Water; 1 tb Butter or oil *; 1 1/2 c Chopped onion; 2 md Cloves garlic; minced **; 2 tb Freshly grated ginger; 1 1/2 ts Salt; 1/4 ts Cumin; 1/4 ts Ground fennel; 1/4 ts Allspice; 1/4 ts Dried mint; 3 tb Fresh lemon juice; up to 4; 1 c Lightly toasted cashews; (optional); Buttermilk or plain yogurt; to drizzle on top, (optional)

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	servings

INGREDIENTS

2	lb	Carrots
4	c	Water
1	tb	Butter or oil *
1 1/2	c	Chopped onion
2	md	Cloves garlic; minced **
2	tb	Freshly grated ginger
1 1/2	ts	Salt
1/4	ts	Cumin
1/4	ts	Ground fennel
1/4	ts	Allspice
1/4	ts	Dried mint
3	tb	Fresh lemon juice; up to 4
1	c	Lightly toasted cashews; (optional)
		Buttermilk or plain yogurt; to drizzle on top, (optional)

INSTRUCTIONS

* you can eliminate the fat entirely by cooking the garlic and onions
in the water with the carrots. Add the seasonings later, as the soup
simmers
** depends on taste. I use at least 4 cloves
The carrot-ginger soup that I mentioned comes from the original
Moosewood Cookbook. Here it is:
1. Peel and trim carrots and cut them into 1-inch chunks. Place in
medium saucepan with the water, cover and bring to a boil. Simmer
until tender - 10-15 minutes.
2. Meanwhile, heat the butter or oil in a small skillet. Saute onions
over medium heat for about 5 minutes. Add garlic, ginger, salt and
spices. Turn heat to low and saute for another 8-10 minutes until
onions are very soft. Stir in lemon juice.
3. Using a food processor or blender, puree everything together. You
will need to do this in several batches. Transfer the puree to a
large pot and heat gently just before serving.
You can serve each bowl with buttermilk drizzled on top, or a dollop
of fat-free plain yogurt.
Yield - 6-8 servings. Freezes well.
Posted to fatfree digest by "Robert D. Howard" <rhoward@hgg.com> on
Dec 14, 1998, converted by MM_Buster v2.0l.

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