Carrot, Orange, and Ginger Soup
 Carrot,
Orange, and Ginger SoupDecember, 2005 Serves 6 / Ginger is a great detoxifier and aids in digestion, and oranges contain limonene, a compound that inactivates toxins and hurries them out of the body. 1 tablespoon olive oil 1 pinch dried red pepper flakes 1 yellow onion, diced 2 tablespoons minced fresh ginger 4 carrots, peeled and sliced 2 russet potatoes, peeled and diced 2 cups low-sodium vegetable broth 3 cups water 1 teaspoon dried thyme 1 teaspoon ground cardamom 1 orange, juice and zest Salt and pepper, to taste Crystallized ginger, for garnish 1. Set a soup pot over medium to medium-high heat for about 30 seconds. Add olive oil, red pepper flakes, onion, and ginger and quickly sauté for 2–4 minutes, or until onion is translucent. Add carrots, potatoes, broth, water, thyme, and cardamom. Bring to a boil; reduce heat and cook until carrots and potatoes are soft, 12–15 minutes. 2. Remove from heat. In batches, purée soup in a blender or food processor until smooth. Add orange juice and zest; add salt and pepper to taste. Purée again, return to stovetop, and heat through. Serve, garnished with crystallized ginger. PER SERVING: 112 cal, 20% fat cal, 3g fat, 0g sat fat, 0mg chol, 2g protein, 21g carb, 3g fiber, 144mg sodium |
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