ginger-carrot soup
No Image
Rich in calcium, essential fatty acids and vitamin A, this soup goes well with focaccia. Add udon or soba noodles for a more filling dish. *If mustard leaf is unavailable, substitute with bok choy, or Chinese cabbage.
►
method
Stove Top
Ingredients For ginger-carrot soup
-
8 cwater
-
1dulse strip or
-
1 Tbspdulse flakes
-
1 lgorganic onion, sliced (1.5 cups)
-
1 1/2 bunchorganic carrots, sliced on the diagonal (3.5 cups)
-
1/2 corganic watercress, chopped
-
1 lgorganic sweet potato, cut in 1/2-inch pieces (3.5 cups)
-
13-inch piece fresh organic ginger, peeled and grated (3 tbsp)
-
1 lbfirm tofu, cut into cubes
-
1 lgorganic mustard leaf, stemmed and sliced into small strips (1 cup)*
-
1 bunchorganic scallions, sliced horizontally (1 cup)
-
1-2 Tbsptamari or barley or rice miso, to taste
How To Make ginger-carrot soup
-
1Bring water, dulse, onions, carrots and sweet potatoes to a boil in a large soup pot, then reduce heat to a simmer, cover and cook for 20 minutes.
-
2Add grated ginger and simmer 10 more minutes. Add tofu and simmer 2-3 minutes, just to heat up tofu. Turn off the heat and add watercress, mustard greens and scallions. Season to taste with tamari or miso. (To add miso, ladle out some broth into a bowl, then mash and stir miso into the broth; pour back into the soup and stir.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Ginger-Carrot Soup:
ADVERTISEMENT
ADVERTISEMENT