Wednesday, March 19, 2008

Carrot & Ginger Soup

this recipe is from the stonyfield farm.com site. it becam a fast favorite of our house. i dont follow it very closely- i'm a recipe pirate for though who know the term ;) i'll put my version in parentheseis
i use organic ingredients wherever possible which is a lot with this.

Creamy Carrot Soup

2 tablespoons olive oil (quick pour)
2 garlic cloves, chopped (pressed)
3/4 cup onion, diced (1 whole bag organic)
1 tablespoon ginger, peeled and chopped ( 1/2 a root)
3 cups carrots, peeled and chopped (1 bag organic)
4 cups vegetable stock ( 1 tetra pak organic)
2 tablespoons rice (yeah that sounds good)
1 cup plain lowfat Stonyfield Farm Yogurt ( sure why not add more??)
2/3 tablespoon cornstarch (1 tbsp how am i supposed to measure 2/3 of a tbsp?)
salt and pepper to taste (this is where white pepper comes in handy)

Using a small stock pot, heat olive oil, over a medium-high flame. Once hot, add ginger, onions and garlic, and sauté until onions begin to soften and turn translucent in color. Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor**, puree the soup until smooth. Return the soup to the pot, and heat over a medium flame. In a small bowl, combine yogurt and cornstarch, and blend until well mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish* with a dollop of plain yogurt. ( if there is too much ginger just add more yogurt to your serving)

Yields: 6 servings

Nutrition Facts:Calories 130; Calories from Fat 45; Total Fat 5g; Carbohydrates 17g; Protein 4g; Fiber 3g

*fresh chives are a nice touch too!