Ginger-Spiced Carrot Soup

Name: Ginger-Spiced Carrot Soup
Prep time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 4 green onions; 4 slice fresh ginger; 1 tsp. peeled, grated fresh ginger; 5 c. water; 3 bag green tea; 1 tbsp. olive oil; 1 medium onion; 1 1/2 lb. carrots; 1 medium all-purpose potato; salt; pepper; 2 c. frozen peas

Published: Aug 5, 2011

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Yields:

Prep Time:

25 mins

Total Time:

55 mins

Cal/Serv:

205

With one and a half pounds of pureed carrots and two cups of peas, this creamy-smooth vegetable soup is supercharged with vitamin A, a vision-enhancing nutrient. Subbing ginger-steeped green tea for chicken stock slashes the sodium, and may help protect against memory loss.

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Ingredients

4 green onions
4 slice fresh ginger
1 tsp. peeled, grated fresh ginger
5 cups water
3 bag green tea
1 Tbsp. olive oil
1 medium onion
1 1/2 lb. carrots
1 medium all-purpose potato
salt
pepper
2 cups frozen peas

Directions

1. Step 1From green onions, cut off white and pale green parts; place in 5-quart saucepot. Thinly slice green-onion greens; set aside.
2. Step 2To saucepot, add sliced ginger and water. Heat to boiling on high. Add tea bags. Cover; remove from heat. Let stand 10 minutes.
3. Step 3While tea steeps, in 12-in. skillet, heat oil on medium-high. Add onion, carrots, potato, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 6 minutes or until golden, stirring. Add grated ginger; cook 1 minute, stirring.
4. Step 4With slotted spoon, remove solids from pot, squeezing liquid into pot; discard solids. Heat liquid to boiling on high; stir in carrot mixture. Reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender, stirring.
5. Step 5Transfer half of soup to blender; keep remaining soup simmering. Carefully puree until smooth, then return to pot. Stir in peas and 1/4 teaspoon salt. Cook 3 minutes or until peas are bright green and hot. Divide among soup bowls; garnish with sliced green onions.