This Mediterr-Asian carrot soup has a gingery bite, but the goat cheese cools it off. If you want less bite, use only one tablespoon of ginger. For an eye-catching presentation, serve the bright orange soup next to a green garden salad.
*Choose organic produce whenever possible*
- 6 large carrots, peeled and diced
- 2 heaping tablespoons plus 1 teaspoon fresh minced ginger
- 1 quart low-sodium vegetable broth
- 1 teaspoon ground coriander
- 1 tablespoon extra-virgin olive oil
- 1 ounce goat’s milk cheese
- Pinch nutmeg
- Pinch cinnamon
In a medium saucepan over medium-high heat, combine the carrots, ginger, broth and coriander, and bring to a boil. Cook at a high boil, stirring constantly, for 35 minutes, or until the carrots are tender. Remove from the heat, add the olive oil and blend the soup – either in a food processor or using an immersion blender – until it is smooth. Ladle soup into two bowls. Garnish with a dab of goat cheese and a sprinkle of nutmeg and cinnamon and serve. Serves 2.
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