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19
1. Heat the oil in a small to medium stockpot over medium heat. Once the
oil is hot, add the vegetables and sauté until soft, about 5 to 7 minutes.
2. Add ¾ teaspoon of the salt, bay leaf and cumin. Cook for 1 minute to
toast the cumin.
3. Add the beans (with liquid from can) and the stock. Simmer, partially
covered, until all the ingredients are tender and the flavors have melded
together, about 20 to 25 minutes. Remove bay leaf.
4. Remove soup from the heat. Select Medium and blend, using a gentle
up-and-down motion. Gradually increase to High until very smooth,
about 1 minute. Add remaining salt and vinegar; blend an additional 10
to 15 seconds to incorporate.
5. Taste and adjust seasoning as desired.
6. Serve, garnishing with crème fraîche, cilantro and tortilla chips.
Nutritional information per serving (1 cup): Calories 288 (13% from fat)
• carb. 47g • pro. 18g • fat 4g • sat. fat 1g • chol. 0mg
• sod. 589mg • calc. 63mg • fiber 17g
Carrot Ginger Soup
A small amount of ginger goes a long way in this naturally sweet soup.
Increase the amount for an even bigger kick.
Makes about 6½ cups
2 tablespoons unsalted butter or olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 1-inch piece fresh ginger, peeled and finely chopped
1 teaspoon kosher salt, divided
1 pound carrots, peeled and cut into ½-inch slices
¼ teaspoon ground cinnamon
1
/
8
teaspoon ground allspice
Pinch freshly ground nutmeg
1 thyme sprig
5 cups chicken broth, low sodium
1. Heat the butter or olive oil in a small to medium stockpot set over
medium heat. Once the butter or olive oil is hot, add the onion, garlic,
ginger and ¼ teaspoon of the salt. Cook until soft and fragrant, about 5
minutes.
2. Add the carrots, remaining salt, spices and thyme sprig to the skillet;
stir to coat ingredients and cook until carrots are slightly tender, about 8
minutes. Add broth and simmer until all the vegetables are very tender
and the flavors have melded together, about 20 to 25 minutes. Remove
thyme sprig.
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