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Receta Carrot and Ginger Soup
by Grains of Hope

Carrot and Ginger Soup

This is a hearty warming soup, filled with vitamin A and herbs which will prepare your respiratory system for exposure to colds and flu. It has a subtle curry flavor.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: whole wheat bread, pumpernickel

Ingredientes

  • 2 Tbs. butter
  • 1 medium onion, chopped
  • 2 Tbs. curry powder
  • 2 Tbs. fresh ginger, chopped fine
  • 2 Tbs. fenugreek seed, ground
  • 1 Tbs. coriander seed, ground
  • 8 - 10 cardamom pods, ground
  • 1 Tbs. kelp or dulse
  • 1 1/2 pounds carrots, chopped into 1/2 - 1 inch chunks
  • 1 cup red lentils
  • 6 cups soup stock or water
  • 1 Tbs. miso for each serving
  • 1/4 cup milk, nut milk, or cream for each serving (optional)

Direcciones

  1. In the bottom of the soup pot, saute the onion for 3 - 5 minutes until they start to become clear.
  2. Add the spices and sea veggies. Cook a couple minutes longer.
  3. Stir in the carrots (preferably organic - they make a tastier soup), cooking for another 5 minutes.
  4. Add stock and lentils.
  5. Bring almost to a boil, just at the liquid starts to steam.
  6. Simmer over low heat for 45 minutes to an hour until the carrots and lentils are quite soft.
  7. Liquify the soup with a hand blender or VitaMix.
  8. Ladle soup into bowls, adding milk, if desired, and a dollop of miso.
  9. Serve with a good hearty pumpernickel bread or whole wheat crackers.