Fall has us all thinking about meals that warm the tummy and soothe the soul. In my humble opinion, nothing warms the tummy like homemade soup. This month we bring you a delicious, soothing soup that is rich in taste and texture but surprisingly low in fat and calories; Low Fat Carrot Ginger Soup. This soup is perfect for lunch, as a first course for an elegant dinner or anytime you need a healthy, feel good meal. You can serve this soup hot or cold.
Low Fat Carrot Ginger Soup
Ingredients
1 Tablespoon olive oil
6 large carrots, peeled and coarsely chopped
1 onion, sliced
2 celery stalks with leaves, chopped
2 cups water
2 cups vegetable broth
¼ cup low-fat milk
½ cup green onions, sliced
2 Tablespoons fresh ginger, grated
Step 1:
In any recipe, the first step is always to read the recipe all the way through and then to prep all the ingredients you will be using. For this recipe, peel and chop the carrots, peel and slice the onion and wash and chop the celery.
Step 2:
Add the oil to a large saucepan over medium heat. When hot, add the vegetables and sauté for 5 minutes.
Step 3:
Add the water and vegetable stock to the pot and bring to a boil. Reduce heat to a simmer, cover, and simmer for 20 minutes or until vegetables are very tender.
Step 4:
Carefully add hot mixture to a food processor in batches. Puree until mixture is smooth then pour into a clean pot. Repeat until all soup is pureed.
Step 5:
Return pureed soup to low heat. Add milk, green onions and fresh grated ginger. (Photo 6: Pureed soup w/green onions) Stir for a few minutes to reheat then ladle into individual bowls and serve immediately.
