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<blockquote data-quote="CleverNickName" data-source="post: 9234649" data-attributes="member: 50987"><p>It's cold and rainy and windy and I feel like I've been shivering for a month. Time for some soup!</p><p></p><p>Here's my recipe for a spicy, Thai-inspired ginger and carrot soup. It's vegan, which means its healthy. Right?</p><p></p><p><strong>Spicy Ginger-Carrot Soup</strong></p><ul> <li data-xf-list-type="ul">1 Tablespoon olive oil</li> <li data-xf-list-type="ul">1 large yellow onion, diced</li> <li data-xf-list-type="ul">1d4+2 cloves of garlic, peeled and chopped</li> <li data-xf-list-type="ul">2 pounds of carrots, peeled and chopped (about 4 cups)</li> <li data-xf-list-type="ul">1d4-1 serrano peppers, seeded and chopped</li> <li data-xf-list-type="ul">1d4 teaspoons fresh ginger, finely minced</li> <li data-xf-list-type="ul">1d4 teaspoons red chili flakes</li> <li data-xf-list-type="ul">6 cups vegetable broth or bouillon</li> <li data-xf-list-type="ul">1/2 cup coconut cream</li> <li data-xf-list-type="ul">Juice and zest from 1 lime, more or less to taste</li> <li data-xf-list-type="ul">1 Tablespoon brown sugar, more or less to taste</li> <li data-xf-list-type="ul">1/2 cup chopped fresh cilantro</li> <li data-xf-list-type="ul">Salt, pepper, and grated nutmeg to taste</li> <li data-xf-list-type="ul">Cilantro and green onions for garnish.</li> </ul> <ol> <li data-xf-list-type="ol">Heat the oil in a Dutch oven until it shimmers.</li> <li data-xf-list-type="ol">Add the onion and garlic, and cook until translucent.</li> <li data-xf-list-type="ol">Add the carrots, peppers, ginger, chili flake, and broth.</li> <li data-xf-list-type="ol">Bring to a boil, then cover and simmer for 30 minutes or until the carrots are soft.</li> <li data-xf-list-type="ol">Blend until smooth with an immersion blender. If you want it extra-smooth, strain it after blending.</li> <li data-xf-list-type="ol">Stir in the coconut cream, lime juice, lime zest, and cilantro.</li> <li data-xf-list-type="ol">Return to a simmer, and season to taste with salt, black pepper, white pepper, and/or nutmeg. Add more lime juice or sugar if needed.</li> <li data-xf-list-type="ol">Ladle into bowls, top with extra cilantro and green onion, and serve.</li> </ol><p>Makes 4 servings. </p><p></p><p>For fun, I punched the ingredients into a <a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank">recipe nutrition analyzer</a>, and it spat out the following Nutrition Facts.</p><p></p><p>[ATTACH=full]342583[/ATTACH]</p><p></p><p>Hm. Maybe I should switch to low-sodium broth (or start making my own.)</p></blockquote><p></p>
[QUOTE="CleverNickName, post: 9234649, member: 50987"] It's cold and rainy and windy and I feel like I've been shivering for a month. Time for some soup! Here's my recipe for a spicy, Thai-inspired ginger and carrot soup. It's vegan, which means its healthy. Right? [B]Spicy Ginger-Carrot Soup[/B] [LIST] [*]1 Tablespoon olive oil [*]1 large yellow onion, diced [*]1d4+2 cloves of garlic, peeled and chopped [*]2 pounds of carrots, peeled and chopped (about 4 cups) [*]1d4-1 serrano peppers, seeded and chopped [*]1d4 teaspoons fresh ginger, finely minced [*]1d4 teaspoons red chili flakes [*]6 cups vegetable broth or bouillon [*]1/2 cup coconut cream [*]Juice and zest from 1 lime, more or less to taste [*]1 Tablespoon brown sugar, more or less to taste [*]1/2 cup chopped fresh cilantro [*]Salt, pepper, and grated nutmeg to taste [*]Cilantro and green onions for garnish. [/LIST] [LIST=1] [*]Heat the oil in a Dutch oven until it shimmers. [*]Add the onion and garlic, and cook until translucent. [*]Add the carrots, peppers, ginger, chili flake, and broth. [*]Bring to a boil, then cover and simmer for 30 minutes or until the carrots are soft. [*]Blend until smooth with an immersion blender. If you want it extra-smooth, strain it after blending. [*]Stir in the coconut cream, lime juice, lime zest, and cilantro. [*]Return to a simmer, and season to taste with salt, black pepper, white pepper, and/or nutmeg. Add more lime juice or sugar if needed. [*]Ladle into bowls, top with extra cilantro and green onion, and serve. [/LIST] Makes 4 servings. For fun, I punched the ingredients into a [URL='https://www.verywellfit.com/recipe-nutrition-analyzer-4157076']recipe nutrition analyzer[/URL], and it spat out the following Nutrition Facts. [ATTACH type="full" alt="GingerCarrotSoup.png"]342583[/ATTACH] Hm. Maybe I should switch to low-sodium broth (or start making my own.) [/QUOTE]
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