Cold Ginger Carrot Soup

[Guest guest]

This is an old favorite of ours. One of my standard summer soups.

terry

Cold Ginger Carrot Soup - Serves 10

Recipe By: Dr. Ron Goor

Published in: Eater's Choice

Ingredients

1 tablespoon ginger -- minced

2 cloves garlic -- minced

1/2 cup onion -- chopped

2 tablespoons margarine

5 cups carrots -- sliced

2 cans nonfat chicken broth

1 can water

1/4 cup lime juice -- fresh

nonfat yogurt -- as garnish

Instructions

In a soup pot or large casserole, saute ginger, garlic, and onion in margarine

until tender.

Stir in carrots.

Add chicken broth and water and simmer until carrots are tender (about 20

minutes.)

Add lime juice and puree soup in blender until smooth.

Chill or serve warm. Top each soup bowl with a large dollop of yogurt.

Recipe Notes

I added a good large pinch of ground cumin, garlic powder, and crushed red

chile. Make sure you add the lime juice, that is what makes this soup.

I used a large bag of " baby " peeled carrots and a fat thumb size piece of

ginger. I took off any old dried parts of the ginger but didn't peel it.

Then when the carrots were just soft I whizzed the whole thing up in my VitaMix

until it was fluffy and smooth as silk.

Exported from A Cook's Books -- Recipe management for Macintosh

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