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.