Monday, March 7, 2011

Carrot Ginger Soup Recipe

I actually wanted to take pictures of the soup that I made,
but my kitchen was a hot mess so you get this one
from the website...maybe next time ;)
The last bits of winter are still clinging on, but you can just feel that spring is in the air, so I decided that the days of hot soup are numbered and I wanted to capitalize on the remaining craptastic days of winter.  The Super Sprowtz books have really been helping Isabella get interested in her veggies and she loves to read the books and call out the different veggies, like Colby Carrot and Brian Broccoli, but now it's time for the real test...will she eat them?  I figured carrots are the sweetest so I would try there.  I visited the Super Sprowtz website and decided on a Carrot Ginger Soup.  


You can enter my Super Sprowtz Book Giveaway by clicking HERE 


Here's the recipe:



2 tablespoons olive oil
1 onion, diced
4 medium sized carrots (about 1 1/2 lbs), peeled and sliced into 1/4 inch discs
3 cloves garlic, roughly chopped
1/4 cup minced fresh ginger root
6 cups chicken or vegetable stock (if using homemade, great, if not, use a low-sodium variety to keep the salt levels up to you)
1 cup plus 4-6 tablespoons plain low-fat yogurt
Salt and pepper
Pinch of curry powder
Chives

Directions

In a large stockpot over medium heat, heat the olive oil until the butter is melted and the oil is hot.  Add the onion, garlic and ginger and cook, stirring frequently, for about 5 minutes, or until the onion begins to soften and become translucent.  Add the carrots and cook for another 5 minutes, stirring often.  Add the stock and bring to a boil.  Reduce the heat to a simmer, cover, and simmer until the carrots are tender, about 20 minutes.  Blend the soup to your desired consistency - leaving larger chunks if you like to chew on something, or turning it to a silky-smooth puree.  If you're using a regular blender, be sure to blend the soup in batches. 

Return the blended soup to the pot and season with salt and pepper.  Add the yogurt to the soup and heat over medium-low heat just until it's heated through.  Once the yogurt's been added, you don't want the soup to boil, or else the yogurt will curdle.  Ladle the soup into serving bowls.

In a small bowl, combine the remaining 4-6 tablespoons of yogurt (figure on one tablespoon per serving) with a pinch each of curry powder, salt and pepper.  Adjust seasoning of the yogurt to your taste.  Add one tablespoon to the center of each soup bowl and garnish with finely chopped chives.
(Taken directly from the Super Sprowtz website)
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 The results:  I thought it was absolutely delicious and I nommed up every last bite.  I love the blend of carrots and ginger together.  When Isabella first saw it, she kind of just gave me this look like "seriously, you're still trying to make me eat things that aren't mac and cheese?" but I let her put her finger in it, which is apparently the key for her to eat now a days.  And she liked it!  She only ate about 3 spoonfuls before declaring "All Done" but she didn't spit it out and we only average about 5 spoonfuls of any food (even mac and cheese) these days because eating isn't too high on her priority list (anyone else's kid drop their appetite?)
So I'm pleased.  Breakfast is always the easiest meal of the day for us, so I think the next time I'm home for breakfast I'm going to try the broccoli and cheese fritatta.  Sounds delish. 
For more great recipes visit www.supersprowtz.com 
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3 comments:

Crystal Jigsaw said...

This looks delicious. I could manage soup all year round. It's still cold in the summer where I live (northern England).

Came via Monday blog hop.
CJ xx

Frenchy said...

This is super healthy and looks yummy ! Coming from the Mommy blog hop.
Would love if you drop by and follow.
Happy Monday !
http://lechateaudesfleurs.blogspot.com

Every Day Products & More said...

newest follower from the hop
http://everydayproductsandmore.blogspot.com/

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