Saturday, August 24, 2013

Carrot Soup with Ginger

What is it about creamy soups that make them so elegant? The "Carrot Soup with Ginger" (page 169) is made with the most unassuming of ingredients - onions, carrots, and potatoes - yet, when combined in a light broth with fresh ginger and a squeeze of lemon, these basic vegetables are transformed into something their humble "roots" wouldn't otherwise suggest. Once all the vegetables are simmered until soft, the soup is puréed in a blender, then topped with fresh snipped chives, or another herb of your choice, such as parsley, basil, or dillweed. This world class soup makes a great start to any meal, or just combine it with a big green salad and homemade bread and be more than satisfied.

"Keeping it McDougall Friendly" checklist:

ü Omit the oil when sautéing the veggies. Instead, use a non-stick soup pot and replace the oil with water, sherry, or broth.

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