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
281
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
  • 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.

Nutritional Facts

Total Fat
17g
24%
Sugar
30g
33%
Saturated Fat
14g
58%
Cholesterol
8mg
3%
Carbohydrate, by difference
32g
25%
Protein
4g
9%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
79mg
8%
Choline, total
14mg
3%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Magnesium, Mg
14mg
4%
Phosphorus, P
82mg
12%
Selenium, Se
5µg
9%
Sodium, Na
170mg
11%
Vitamin D (D2 + D3)
1µg
7%
Water
127g
5%

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.