WiredHearts Sweet Spicy Carrot Soup

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Recipe submitted by Sara - wiredheart@Earthlink.net

WiredHearts Sweet Spicy Carrot Soup

Ingredients (use vegan versions):

6 cups thin sliced young carrots
3 green (spring) onions
1/8 teaspoon garlic (more if preferred but too much will overwhelm)
1-1/2 teaspoon basil
1/4 teaspoon cinammon
1 Tablespoon lemon juice
1 Tablespoon tamari (lo-sodium - preferably organic)
1 Tablespoon dried ginger or 3 TB fresh minced ginger
4 cups of water (I use filtered water)

Directions:

I use a food processor attachment to slice carrots. Makes it so easy. This tastes best if you use young, slender carrots. You can usually tell if they are young and fresh if they still have tops attached showing bright green.

Finely mince onions (bulbs and tops). Add these to 4 cups of water and chopped carrots along with garlic. Bring to a barely boiling state. Immediately drop temperature to a simmer and simmer until tender (20 to 30 minutes). Add basil, cinammon, lemon juice, tamari and ginger. Simmer another 5 to 8 minutes. Transfer mixture to a food processor or blender. Of course, wait until it cools some before switching on the blender or you might find yourself with an explosive situation (:

This can serve up to 8 people, at 3/4 cup a serving. Per serving there is 32 calories, 87 mg sodium, 0 fat, 8 g carbohydrates. This is a sweet, slightly spicy soup that appeals to both adults and children> Its filling and excellent for weight watching.

Serves: 6-8

Preparation time: 30

Sorry Folks - I'm not used to measuring. It should be 3 TB lemon juice, 1-1/2 TB tamari, 1-1/2 TB ginger, 1 tsp cinammon, 1 TB brown vegan sugar (if desired) and all the fresh ground black pepper you can tolerate

Archived comment by: sara

What is tamari?

Archived comment by: pamela

This looks great! Please can someone enlighten us poor new veggies as to what tamari is though! Thanks

Archived comment by: leah

Sorry - I haven't been busy and just check back today - July 27th. Tamari can be found in most grocery stores (and of course natural food stores). Its basically soy sauce but wheat free. I use San-J reduced sodium - its organic - a bit pricey but last quite a long time. Good luck on your veggie-ism!

Archived comment by: sparrow

Uh, gee - I obviously can't spell and have no grammar. I meant that I *have* been busy. ;-O

Archived comment by: sparrow

Sara, let me start by saying that I tried the soup your way & it was wonderful. I did change it up quite a bit howe'ver the second time, but only because I am partial to a chunkier soup with veggies that aren't ground up. Anyway, I thought I would tell you what I did different. I made the soup like the recipe says, but I saved the green onions & one of the carrots & while the soup was cooking I sauteed the onions, 3 large mushrooms & grated carrot in tamari, fresh ginger, garlic salt & a little vegan sugar-in-the-raw (which I used in the soup instead of brown vegan sugar, as well) Then I put the soup in the blender & blended till it was the consistency of gaspacho (spelling?). I added the sauteed mix & the soup & about 1/4 cup of veggie broth & about 1/4 cup of non dairy sour cream (I like creamier soups) Then the pepper & some red pepper, to taste. Turned out very good, even though I strayed quite a bit from the original recipe.

Archived comment by: kristen

Carrots with green tops are probably not your best choice unless you grow your own. A carrot is a root, and that fresh green top is sucking all its green-ness out of the nutrition that used to be in the root, which you are losing. Besides, the ones with the tops on them cost twice as much because they look so, uh, green. Sortof like nuclear power plants.

Archived comment by: jame

I made this the other day and it didn't agree with my tastebuds. I am a competent enough home cook but it is always possible I messed something up. It was the only dish that I can remember ever having to stop eating from pure dislike. Sorry to drag your recipe through the mud, but my working relationship with it started out on a bum foot.

Archived comment by: fbp