Ginger carrot soup
Alcoholic beverages
Having to cook “clean” – low fat – for my son has forced me to get creative and explore territory I might not otherwise have tried, and this Carrot Ginger Soup is one of those dishes. <br /> <br />The original version of this recipe is from the Hay Day Country Market Cookbook and I have made it many times in the past. Before I would have made this with chicken broth, using 4 tbs. of butter and garnished it with crème fraiche. See how low fat it becomes, though, with 2 tbs. of butter, 1 tbs. of olive oil, vegetable broth and no crème fraiche? And, no loss of flavor to boot, I think we all should be eating this way! So much better for you! <br /> <br />I also only used 1 ounce of fresh ginger as we wanted it mellow on the spice for my son. If you want it spicier, use 2 ounces. I paired this soup with spiced rib steaks, snow peas, and shiitake mushrooms.
Share:
0
23
0
Comments