Friday, September 9, 2011
Keep to Your Can, Tomato Soup. We've Got Carrot Ginger Soup.
We eat carrot ginger soup. Actually, we eat and love carrot ginger soup. It only has a handful of ingredients and is smooth and silky, slightly carrot-y sweet with a hint of ginger and a dense swirl of light coconut milk.
Tomato soup leaves an acid trail in our house. In fact, my husband hates the very site of tomatoes. They seem to have the power to induce acid if he merely looks at them. Most pasta dishes I make use a white sauce and the pizza sauce I make is very light -- not heavy and definitely not tomatoey. My youngest daughter has acid reflux so tomato soup isn't something that would bode well with her esophagus. My oldest daughter simply turns her nose up at tomatoes (as she does most everything). Me? I like tomato soup (as I do most food -- sigh.) But I can't very well make a huge stockpot of tomato soup for myself. It's just not practical.
So it's a good thing this is a carrot ginger soup with a light coconut milk garnish.
Carrot Ginger Soup with A Swirl of Light Coconut Milk
Makes Approximately 4 Cups
1 tablespoon extra virgin olive oil
1 large onion, diced
1 lb carrots, peeled and sliced thin
1-inch piece of ginger, sliced thin
4 cups water
Salt to taste
1/4 cup light coconut milk
Heat the olive oil in a dutch oven over medium-high heat. Add the onions and sweat until soft, about 4 minutes. Season with salt.
Meanwhile slice your carrots and ginger.
When the onions are soft, add the carrots, ginger and water to the pot.
Bring to a boil and reduce heat to a simmer. Cook for 20 - 25 minutes, until the carrots are very tender. Transfer the soup in batches to a blender and process until almost smooth.
Return the soup to the pot and reheat. Taste and reseason with salt if necessary. Ladle into bowls and garnish each bowl with a tablespoon of the coconut milk.
Try not to slurp too loudly. In addition to being an extremely easy dinner, this is also a very inexpensive meal to make and a calorie-conscious meal. Try doubling or tripling the recipe and freezing the extra for future busy nights.
Nutrition Information Per 1 Cup of Soup and 1 Tablespoon of Coconut Milk: Calories 103; Total Fat 5g; Total Carb 15g; Fiber 3g; Sugars 5g; Protein 1g
*Nutrition information has been calculated using an online recipe calculator tool.