Gingerly-Carrot Soup

Gingerly-Carrot Soup
Staff Writer

Steve Legato

Gingerly-Carrot Soup

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.

5
Servings
120
Calories Per Serving
Deliver Ingredients

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.

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

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.

Nutritional Facts

Total Fat
7g
10%
Sugar
8g
9%
Saturated Fat
1g
4%
Carbohydrate, by difference
15g
12%
Protein
2g
4%
Vitamin A, RAE
54µg
8%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
21mg
2%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
39mg
6%
Selenium, Se
3µg
5%
Sodium, Na
330mg
22%
Water
155g
6%

Ginger Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Ginger Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.