Gingerly-Carrot Soup

Staff Writer
Gingerly-Carrot Soup
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
148
Calories Per Serving
Deliver Ingredients
Makes
5 cups

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
  • 1 large sweet onion, chopped
  • 1 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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
12g
N/A
Saturated Fat
0.9g
4.3%
Protein
3g
5%
Carbs
23g
8%
Vitamin A
780µg
87%
Vitamin B6
0.3mg
15.4%
Vitamin C
26mg
43%
Vitamin E
2mg
8%
Vitamin K
28µg
35%
Calcium
82mg
8%
Fiber
5g
20%
Folate (food)
57µg
N/A
Folate equivalent (total)
38µg
10%
Iron
1mg
7%
Magnesium
32mg
8%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
6%
Phosphorus
73mg
10%
Polyunsaturated
0.8g
N/A
Potassium
508mg
15%
Sodium
800mg
33%
Thiamin (B1)
0.1mg
8.9%
Zinc
0.5mg
3.3%

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