Sweet and savory, plus great for the waistline!
1 tablespoon Olive oil
1 pound Carrots
¾ cup Onion, chopped
¼ cup Ginger, chopped
3 medium Garlic cloves, chopped
3 cups Vegetable stock
1/4 cup Orange juice, fresh squeezed
2 tablespoons Wine, white, dry
2 teaspoons Tarragon, fresh, chopped
1 tseaspoon Thyme, fresh, chopped
Pinch Pepper, white
Add oil to medium pot and heat on medium-high flame. Add carrot, onion, ginger and garlic and sauté until onion is soft. Add stock; bring to boil. Reduce heat and simmer until carrots are tender.
Puree soup in batches in blender until very smooth. Return to pot. Stir in orange juice, wine, chopped tarragon, thyme, salt and white pepper and simmer 5 minutes to blend flavors.
Garnish with sprigs of tarragon.
Soup can be served either hot or chilled.
YIELD: 8 servings
SERVING: 1 cup
This soup is low in calories (50 per serving) and big in flavor.
¼ cup Hijiki seaweed, dried
7 cups Water
1 cup Tofu, firm, diced
¾ teaspoons Garlic, minced
¾ teaspoon Ginger, fresh, minced
1 large Scallion, chopped
1 ½ cups Chinese cabbage or bok choy, thinly sliced
3 tablespoons Miso paste, red
3 tablespoons Tamari or soy sauce (wheat-free)
In a small bowl soak the seaweed in ½ cup of the water for about 5 minutes; drain. Divide hijiki and tofu among 9 serving bowls.
Bring remaining 6 ½ cups water to a boil in a medium pot; add ginger and garlic and simmer about 3 minutes. Add scallions and greens and cook 1 minute longer.
Remove pot from heat. Add miso and tamari sauce and stir gently to dissolve the miso. Let soup rest 3 minutes, then gently stir again and then pour the soup into the prepared bowls and serve immediately.
Variation: Add ½ cup thinly sliced mushrooms to soup along with the greens and scallions.
Makes 9 servings
SERVING SIZE: 1 cup