Creamy Carrot-Ginger Soup

1-1/2 lb. carrots
4 cups water
1-1/2 tsp. salt
1 piece (5-inch) fresh ginger
4-1/2 tbsp. heavy cream
Salt and pepper, to taste

Directions:

Trim the carrots, peel them using a vegetable peeler, and cut them into 1-inch pieces. Transfer the carrots to a medium-size pot; add water and salt. Bring to a boil, then reduce the heat and cook, uncovered, until the carrots are very soft, about 35 minutes.

Meanwhile, peel the ginger and grate it on the large holes of a box grater. Wrap the ginger in a paper towel and squeeze hard to extract juice. (You will have about 1 tablespoon juice.) Discard the grated ginger.

Transfer the carrots to a food processor and puree until very smooth, slowly adding all the cooking water as you process. Add the ginger juice and heavy cream and process to incorporate.

Return the soup to the pot and add salt and freshly ground black pepper to taste. Heat through and serve.

Comments from janesmith2 :

ILC - Indulgent Low Carb
Carb That Count - 12.5 grams

Sometimes carrots can be a good thing, even for carb counters. You'll be amazed how easy it is to extract the fresh ginger juice needed in this recipe and how perfectly its flavor melds with carrots. Heavy cream makes this soup taste luxurious.

Nutritionist's Note:
Carrots, formerly forbidden on low-carb plans, became acceptable in limited amounts when it was realized that their glycemic load was less taxing than originally thought. Eating carrots in moderation adds beneficial nutrients to one's overall diet.

CTC*: 12.68; Total Carbs: 17.79; Fiber: 5.11; Total Fat: 6.57; Sat Fat: 3.94; Protein: 2.11; Calories: 132

Reprinted from: Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes by Rozanne Gold with Helen Kimmel, M.S., R.D. © 2005 Rozanne Gold (January 2005, $16.95US/$23.95CAN; 1-59486-165-X) Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com

User Reviews:

The ginger is much easier to juice if you pop it in the freezer the night before you want to make the soup. The juice just squirts right out.

submitted by faithwoolson on December 01, 2004

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