Carrot Ginger Soup

I love and hate this time of year.  I love the pretty fall colours, the cozy clothes, but I hate the heavy meals and the calories the usually come along with them. Finding recipes that warm me up but don’t tip the scale is really hard in the fall and winter months.  I did come across this Carrot Ginger Soup recipe from the Dietitians of Canada Simply Great Food cookbook (one of my favourites).
3 cups water
2 cloves garlic, crushed
4 cups sliced carrots
1/2 cup chopped onion
1 tbsp. vegetable bouillon powder
2 tsp. pure maple syrup
1 tsp. curry powder
1/2 tsp. grated gingerroot (tip: use the side of spoon to remove skin before grating)
1 1/2 cups milk
Bring the water to a boil and add all ingredients except the milk.  Reduce the heat and simmer until the carrots are tender (approximately 40 to 45 minutes).  Remove from heat, you might want to let cool just slightly so that you can work with it.  Transfer the mixture into a blender or food processor and purée on high  until smooth.   Return to saucepan, add milk and heat over low (don’t boil).
This recipe makes six, one cup servings, with each serving only 66 calories!  Probably less because I used skim milk in my recipe (it’s the only milk we had), the texture is a little less thick, but the flavour is not lost. A warm, almost Thai influenced soup, rich in vitamin A (helps keeps your eyes and skin healthy), low in sodium and super easy to make (maximum ten minutes of preparation time and 50 minutes of cooking time).  Chop a little fresh cilantro when you’re ready to serve, et voilà!~kM


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