Get Fit Slowly

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

One of the things that our garden did well this year was produce carrots.  We had massively thick and stubby carrots by the bunches and had to think of some ways to use them all up.  Pam found this awesome soup recipe that is low in fat, calories, sodium (if you lose reduced sodium broth) and cholesterol, but high in fiber and actually tastes good:

Ingredients:

• 1 teaspoon coriander seeds
• 1/2 teaspoon yellow mustard seeds
• 3 tablespoons peanut oil
• 1/2 teaspoon curry powder (preferably Madras)
• 1 tablespoon minced peeled fresh ginger
• 2 cups chopped onions
• 1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
• 1 1/2 teaspoons finely grated lime peel
• 5 cups (or more) low-salt chicken broth or vegetable broth
• 2 teaspoons fresh lime juice
• Plain yogurt (for garnish)

Preparation:

Grind coriander and mustard seeds in spice mill to fine powder (We used the already ground up spices we had in our cupboard and it was fine). Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. 

Ladle soup into bowls. Garnish with yogurt and serve

Nutritional Information:

Per serving: 163 calories, 8g fat (2g saturated), 0mg cholesterol, 140mg sodium, 19g carbohydrates, 4g fiber, 6g protein

This soup can be made in advance and stored in the refrigerator.  We also recommend making a double batch and freezing one of them for future use.  Especially if you have a lot of carrots from your garden!  Serve it with a nice whole-grain crusty bread and a spinach salad and you’ve got a great, healthy meal!

Note:  Recipe from epicurious.com