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Carrot-Ginger Soup

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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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