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cooking good in greene

 Carrot Ginger Soup

This healthy soup is good for you anytime of year.
 

All materials courtesy of
Organic Valley

soup

Makes 8 servings

Ingredients:  
1 leek
2 tablespoons Organic Valley Cultured Unsalted Butter
2 pounds carrots
1 sweet potato
2 cloves garlic, peeled and minced
2 tablespoons fresh ginger root, grated
1/2 teaspoon curry powder or nutmeg
5 cups vegetable or chicken stock
1 cup cooked rice (white, jasmine or brown, if preferred)
Salt and white pepper
1 cup Organic Valley Original Soy Milk (or Heavy Whipping Cream)
Directions: 
Cook the rice first. In a small saucepan, bring 1 1/4 cups water to a boil. Add 1/2 cup of dry, white rice. Cover and simmer for 15 minutes or until grains are tender, and water is mostly gone (longer for brown rice).

Trim off the tough green end of the leek, then slice leek lengthwise and rinse out. Slice leek halves into 1/4-inch slices. Trim carrots, wash and slice diagonally. Peel sweet potato and cut into 1-inch cubes.

Melt butter (can also substitute oil) in the soup pot and sauté the leek until translucent, but not brown. Add carrots and sweet potatoes and toss for 2 minutes on medium heat. Add the garlic, ginger, stock and rice. Bring to a boil, then lower to a simmer. Cover and cook gently for 20 minutes or until the carrots are soft.

Puree the soup in a food processor or with a hand-held whisk. Add salt and pepper to taste. When serving, put one tablespoon of soy or heavy cream in the middle of the bowl, and give it a gentle swirl.

For more savory organic soup recipes, visit Organic Valley.

Courtesy of Family Features

Related Food Story  Soy, Soups Secret Ingredient

Cooking Good in Greene Main Index

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