Cold Ginger Carrot Soup

[Guest guest]

Here's the recipe for the 'tamper " killer. It's a really good soup either warm

or cold. I use a lot more ginger than is called for probably twice as much. I

also included 2 ribs of celery. They were just sitting there next to the bag of

carrots so I minced those up with the garlic, ginger, and onion. I used butter I

never use margarine. I found a few little pieces of the black tamper but I was

able to fish those out. I had a lime which was kinda hard so I gave it a 30

second microwave zap and then rolled on it with some weight. It ended up nice

and juicy. I didn't measure it just squeezed it directly into the soup in the

Vitamix. I have some Fage Greek Yogurt to top it with tonight.

Good recipe, I've made it often over the years. I been making it for a good ten

years and probably more. More like 20 I think.

terry

Cold Ginger Carrot Soup - Serves 10

Recipe By: Dr. Ron Goor

Published in: Eater's Choice

Ingredients

1 tablespoon ginger -- minced

2 cloves garlic -- minced

1/2 cup onion -- chopped

2 tablespoons margarine

5 cups carrots -- sliced

2 cans nonfat chicken broth

1 can water

1/4 cup lime juice -- fresh

nonfat yogurt -- as garnish

Instructions

In a soup pot or large casserole, saute ginger, garlic, and onion in margarine

until tender.

Stir in carrots.

Add chicken broth and water and simmer until carrots are tender (about 20

minutes.)

Add lime juice and puree soup in blender until smooth.

Chill or serve warm. Top each soup bowl with a large dollop of yogurt.

Recipe Notes

I added a good large pinch of ground cumin, garlic powder, and crushed red

chile. Make sure you add the lime juice, that is what makes this soup.

Exported from A Cook's Books -- Recipe management for Macintosh