I just got back from a weekend conference called Kickstart Intensive. Put on by Dr. Neal Barnard, the goal was to help the 125 people from all over the world “Lose Weight. Get Healthy. Test Drive A Vegan Diet.”
I was really happy that I attended the event, and I brought back tons of helpful information that I hope to pass on to you over the next few weeks. For now, I trust you’ll be satisfied with this recipe for the carrot soup we had for lunch today. I know I just posted a similar recipe in the past couple of weeks, but I actually like this one a little better. 🙂 Give it a try.
Low Fat Creamy Carrot Soup
Serves 4
4 cups vegetable broth (I use Trader Joe’s low sodium)
3 cups chopped carrots
1 cup diced onion
1/2 tsp sea salt
1/3 cup finely grated ginger, squeezed (reserve juice and discard pulp)
1/3 cup thinly sliced scallions, for garnish
Put broth, carrots, onion and salt into a medium soup pot. Cover and bring to a boil over medium high heat. Decrease heat to low and simmer for twenty minutes, or until carrots are soft.
Using an immersion blender, puree soup in the pot until smooth. Alternatively, you can use a ladle and transfer the soup to a blender or food processor and process until smooth.
Return blended soup to the pot. Add ginger juice, and a little water, if needed, to achieve desired consistency. Simmer five minutes. Serve hot, garnished with scallions.
