Ginger Carrot Soup
Spiced with ginger, nutmeg, and just a pinch of ground red pepper, this creamy soup has a subtle warmth--one that'll chase the chills while pleasing the palate. Based on a recipe from Runner’s World Magazine.
Ingredients: 4 c vegetable or chicken broth
1/2 c orange juice
1 pound carrots, chopped
1 - russet potato, peeled and chopped
1 small onion, chopped
1 T fresh ginger, grated
1 t orange peel, grated
1 c buttermilk,
2 T honey,
1/4 t salt,
1/4 t ground nutmeg
pinch ground red pepper
Directions: In a large saucepan, combine the broth, orange juice, carrots, potato, onion, ginger, and orange peel. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the carrots and potato are tender. Let cool for 5 minutes. Working in batches, puree the carrot mixture in a food processor or blender. Return to saucepan. Stir in buttermilk, honey, salt, nutmeg, and pepper. Cook for 3 minutes, or until heated through.
Analysis:
(Nutritional data per serving) Servings: 6; Calories: 124
Protein: 4g; Carbs: 27g; Fiber: 3g
Cholesterol: 1g; Sodium: 836mg; Fat: 1g