Tuesday, August 30, 2011

Carrot Ginger Soup

Why I like this soup: It's quick and easy to make. It has only a few simple ingredients that are usually on hand. It fills you up fast. It complements many asian meals. My kids like it. 

Serves 6
Serving Size 1 cup
Per serving: 71 calories

4 cups vegetable stock (that's one carton)
4 cups carrots
1 onion, sliced
1/2 cup coconut milk
1 teaspoon ground ginger
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon red curry paste (optional--but you should use it because it's good!)

In a pot, saute the onion with a little veggie broth. When the onion is soft, add the rest of the vegetable stock. Chop carrots into 1 inch pieces and add to the soup. Bring to a boil, and then reduce to a simmer. Simmer 20 minutes or until carrots are soft. Add in coconut milk, ginger, salt, pepper and red curry paste. Simmer for 5 minutes. Blend until smooth. Serve hot.

From The Biggest Loser Resort cookbook

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