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Gingered Carrot Soup Recipe

  • Ingredients: 17
  • Serves: 2

Gingered carrot soup with unsalted butter, carrots , grated coarse, sugar, grated peeled fresh gingerroot, chicken broth, or to taste, boiling water, fresh lemon juice, or to taste.

Ingredients

  • 1 tbsp. unsalted butter
  • 4 carrots , grated coarse
  • 1/2 tsp. sugar
  • 1 tbsp. grated peeled fresh gingerroot
  • 3/4 cup chicken broth, or to taste
  • 2 cups boiling water
  • 1 tsp. fresh lemon juice, or to taste

For quick preserved lemons:

  • 1 tbsp. brine from quick preserved lemons
  • 2 tbsps. minced fresh coriander
  • 2 tsps. fresh lemon juice, or to taste

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a 2-quart microwave-safe dish melt the butter in the microwave at high power (100%) for 15 seconds, stir in the carrots, the sugar, the gingerroot, the broth, and the water, and microwave the mixture at high power for 20 minutes, or until the carrots are tender.

    For this step you will need

  2. Step 2 In a blender purée the mixture with the lemon juice and salt and pepper to taste and divide the soup between 2 bowls.

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Nutrition information

Calories 160 Carbohydrates 21 g (7%)
Fat 7 g (11%) Protein 4 g (8%)
Saturated Fat 4 g (20%) Sodium 257 mg (11%)
Polyunsaturated Fat 1 g Fiber 5 g (19%)
Monounsaturated Fat 2 g Cholesterol 18 mg (6%)
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Gingered Carrot Soup Recipe

  • Ingredients: 28
  • Serves: 4
  • Prep: 10 min
  • Bake: 10 min

Gingered carrot soup with firm-ripe california avocados, fresh carrot juice, salt, fresh lime juice, finely grated peeled fresh ginger, pinch of curry powder. To make this gingered carrot soup for 4 persons you will need 10 min for preaparation and 10 min for baking.

Ingredients

For pickling liquid

For vegetables

  • 1 head cauliflower , trimmed and broken into 1- to 1 1/2-inch florets
  • 1 red bell pepper, cut into 1-inch pcs.
  • 1 yellow bell pepper, cut into 1-inch pcs.
  • 4 carrots, cut diagonally into 1/2-inch-thick slices
  • 4 celery ribs, cut into 1-inch-thick slices
  • 1 cup drained bottled whole peperoncini
  • 1 cup large brine-cured green olives
  • 1/2 cup oil-cured black olives

For toasted pumpkin seeds

  • Accompaniments: cubes of avocado tossed with lime juice; tomatillo salsa; lime wedges; chopped white onion; fresh cilantro sprigs

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:

Directions

  1. Step 1 Purée 1 avocado with carrot juice, salt, 4 teaspoons lime juice, and 2 teaspoons ginger in a blender until very smooth.

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  2. Step 2 Cut remaining avocado into 1/4-inch dice. Gently toss with remaining teaspoon lime juice, 1/4 teaspoon ginger, curry powder, and a pinch of salt.

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Nutrition information

Calories 487 Carbohydrates 53 g (18%)
Fat 32 g (49%) Protein 8 g (15%)
Saturated Fat 5 g (23%) Sodium 1,121 mg (47%)
Polyunsaturated Fat 4 g Fiber 17 g (69%)
Monounsaturated Fat 21 g Cholesterol 0
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Gingered Carrot Soup Recipe

  • Ingredients: 17
  • Serves: 4

Gingered carrot soup with orange juice, half and half, ground cinnamon, matchstick-size strips peeled carrot, matchstick-size strips peeled fresh ginger.

Ingredients

  • 1 cup orange juice
  • 1/2 cup half and half
  • 1/4 tsp. ground cinnamon
  • 1/4 cup matchstick-size strips peeled carrot
  • 1 tbsp. matchstick-size strips peeled fresh ginger

For avocado dressing

For lobster

  • 6 ears corn, husked

Sauce

  • 1 to 2 oz. osetra caviar

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 Heat oil in heavy large saucepan over medium-high heat. Add onion and 1/4 cup minced ginger and sauté until onion is translucent, about 5 minutes.
  2. Step 2 Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

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  3. Step 3 Working in batches, puree mixture in blender or processor. Return soup to saucepan. Mix in orange juice, then half and half.

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  4. Step 4 Cook over low heat 5 minutes. Mix in ground cinnamon. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead.

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  5. Step 5 Cover and refrigerate. Bring to simmer before continuing, thinning with more stock if necessary.) Ladle soup into bowls.

    For this step you will need

Nutrition information

Calories 274 Carbohydrates 33 g (11%)
Fat 13 g (20%) Protein 8 g (15%)
Saturated Fat 3 g (16%) Sodium 389 mg (16%)
Polyunsaturated Fat 2 g Fiber 5 g (21%)
Monounsaturated Fat 7 g Cholesterol 17 mg (6%)
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