Yields8 Servings
Prep Time45 mins
Pacific Rim Gingered Carrot Soup in bowl
Nutrition Facts

Serving Size 5 tsp dry mix

Servings 8


Amount Per Serving
Calories 45
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg1%
Total Carbohydrate 12g4%
Dietary Fiber 4g16%
Sugars 3g
Protein 4g8%

Vitamin A 8%
Vitamin C 4%
Calcium 2%
Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Pacific Rim Gingered Carrot Soup

Ingredients
 2 lbs Whole carrots, scrubbed, not peeled
 4 cups Broth, vegetable or chicken
 1 tbsp Brown sugar
 14 oz Can coconut milk (may omit for a simple pureed version or substitute cream)
Directions

1. Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.

2. In a 3 or 4 quart pot bring broth and carrots to a simmer.

3. Stir in contents of Pacific Rim Gingered Carrot Soup Mix and brown sugar.

4. Raise heat to bring soup to a boil, reduce heat, cover, and simmer on low for 30 minutes.

5. Using a hand immersion blender in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture.

6. Return soup to pot, add coconut milk, cook on low 5 minutes and serve.

Nutrition Tips

To boost vegetables, add 1 cup diced leeks and/or 1 diced sweet potato with carrots.

To give a Mediterranean twist, add 1/4 cup unsalted, no added sugar, creamy cashew butter or peanut butter with soup mix.

To cut saturated fat, substitute lite coconut milk for coconut milk, or omit coconut milk for a simple pureed soup.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation

Gremolata Topping for Carrot Soup
• 1 lemon
• 1/2 cup packed Italian parsley
• 3 garlic cloves
• 1 tablespoon olive oil
• Freshly ground black pepper

1. Remove peel from lemon with a vegetable peeler.
2. Put lemon peel and remaining ingredients in bowl of food processor.
3. Run processor until ingredients are finely minced.
4. Place a spoonful on each serving of carrot soup for a zesty Italian garnish in any season.
5. Short cut: Pick up a small container of tabbouleh at your local deli and use in the same manner as a topping.

Or, this soup may be served chilled for a summer appetizer.
1. Prepare a day ahead and refrigerate.
2. Serve with a dollop of yogurt and a sprinkle of chopped pecans.

Ingredients

Ingredients
 2 lbs Whole carrots, scrubbed, not peeled
 4 cups Broth, vegetable or chicken
 1 tbsp Brown sugar
 14 oz Can coconut milk (may omit for a simple pureed version or substitute cream)

Directions

Directions
1

1. Wash thoroughly and cut carrots into 1-inch chunks. Remove ends.

2

2. In a 3 or 4 quart pot bring broth and carrots to a simmer.

3

3. Stir in contents of Pacific Rim Gingered Carrot Soup Mix and brown sugar.

4

4. Raise heat to bring soup to a boil, reduce heat, cover, and simmer on low for 30 minutes.

5

5. Using a hand immersion blender in the soup pot, or in batches in a food processor, puree soup, leaving some little pieces for texture.

6

6. Return soup to pot, add coconut milk, cook on low 5 minutes and serve.

Nutrition Tips
7

To boost vegetables, add 1 cup diced leeks and/or 1 diced sweet potato with carrots.

To give a Mediterranean twist, add 1/4 cup unsalted, no added sugar, creamy cashew butter or peanut butter with soup mix.

To cut saturated fat, substitute lite coconut milk for coconut milk, or omit coconut milk for a simple pureed soup.

To cut sodium, prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Inventive Variation
8

Gremolata Topping for Carrot Soup
• 1 lemon
• 1/2 cup packed Italian parsley
• 3 garlic cloves
• 1 tablespoon olive oil
• Freshly ground black pepper

1. Remove peel from lemon with a vegetable peeler.
2. Put lemon peel and remaining ingredients in bowl of food processor.
3. Run processor until ingredients are finely minced.
4. Place a spoonful on each serving of carrot soup for a zesty Italian garnish in any season.
5. Short cut: Pick up a small container of tabbouleh at your local deli and use in the same manner as a topping.

Or, this soup may be served chilled for a summer appetizer.
1. Prepare a day ahead and refrigerate.
2. Serve with a dollop of yogurt and a sprinkle of chopped pecans.

Pacific Rim Gingered Carrot Soup

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