Gingerly-Carrot Soup

Steve Legato

Ingredients

  • 2 Tablespoons  olive oil
  • large sweet onion, chopped
  • leek, well rinsed and sliced into rings
  •   Sea salt
  • One  2-inch piece fresh ginger, finely grated
  • 1/2 Teaspoon  ground cinnamon
  • 1 Pound  carrots with ends removed and chopped
  •   Juice from 1 orange
  • 2-3 Cups  vegetable stock
  • 1 Tablespoon  miso
  •   Freshly ground black pepper

More Recipes

by Kicking Cancer in the Kitchen Cookbook

This soup can be enjoyed warm or cold, depending on the time of the year. The flavors mingle the longer they hang out together, so cook it well ahead of time if possible. Feel free to adjust the amount of ginger for a milder or stronger flavor. Cancer-fighting miso helps strengthen the good bacteria in the gut, and adds a little saltiness.

Directions

In a stockpot, heat the oil over medium heat. Add the onion, leek, and a pinch of sea salt and sauté until the onion is soft, about 5 minutes. Add the ginger and cinnamon and sauté another 5 minutes, stirring constantly.

Add the carrots, orange juice, and enough stock to cover the carrots. Bring to a boil; reduce heat then simmer, covered, until carrots are tender enough to pierce with a fork, about 20 minutes.

Turn off the heat, and purée with an immersion blender. Remove a small amount of the soup (about 1/2 cup) and mix it with the miso in a small bowl. Add miso mixture to the soup and warm on low heat for several minutes. Check a spoonful for seasoning, adding pepper as needed.

Notes

Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.

Nutrition

Calories per serving:

152 calories

Dietary restrictions:

Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

8%

Servings:

5
  • Fat 30g 47%
  • Carbs 120g 40%
  • Saturated 4g 21%
  • Fiber 25g 99%
  • Sugars 65g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 13g 27%
  • Sodium 3,550mg 148%
  • Calcium 412mg 41%
  • Magnesium 160mg 40%
  • Potassium 2,594mg 74%
  • Iron 5mg 31%
  • Zinc 3mg 17%
  • Phosphorus 370mg 53%
  • Vitamin A 3,902µg 434%
  • Vitamin C 158mg 264%
  • Thiamin (B1) 1mg 48%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 2mg 79%
  • Folic Acid (B9) 302µg 76%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 41%
  • Vitamin K 134µg 167%
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