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Easy Esselstyn Diet Recipes with Pictures: Ginger Carrot Soup

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Dinner: 049	Ginger Carrot Soup
Klaus Stories of Members The Books	Dinner This is the right low efforts and low cost summer meal.	Served A wonderful refreshing light soup with a nice kick from ginger and garlic. The sweet sour base complements the carrots as does the cilantro. While cooking prepare the sour cream which tops the delight.
Community Supported Agriculture Getting Started with Cooking Dinner	Get in Advance: 7 medium carrots, peeled and diced 1 small onion, chopped 1 jalapeno pepper, seeded and chopped. Use1/2 or less for milder taste 3 scallions, chopped 3 cloves of garlic, minced 3 tablespoons of ginger, peeled and chopped. Some thickly sliced and used as garnish 2 ½ cups of low-salt vegetable broth ½ cup of cilantro, chopped, divided ¼ of a quarter teaspoon black pepper 1 tablespoon of Agave syrup 2 tablespoons of lime juice	Ingredients
	Have On Hand: Optional: Tofu sour cream (070) Optional: Add ¼ teaspoon coriander Recipe (Adapted from and expanded to low-salt, low-fat (Esselstyn Plant Diet) from recipe #29950 at vegweb,com): For 2 (generous)-to 3 Portion. Prep time: 70 min. Cut vegetables Chop onion, garlic, Jalapeno pepper Make a few thicker slices ginger as garnish, then chop rest of ginger finely Chop scallions including the green parts Peel and dice carrots Chop cilantro, reserve some as garnish Cook vegetables In large soup skillet braise onions 4-5 min add garlic, ginger and jalapeno pepper and heat for 1 min Deglaze with ½ cup of vegetable broth Add chopped scallions and cook for 5 min Add 2 cups of vegetable broth Add carrots Add ½ quarter teaspoon of black pepper Bring to a boil and simmer for 20-25 min until carrots are soft. Prepare tofu sour cream (optional 070) While carrots are simmering Use a small blender and add 7 oz Nasoya Lite Firm tofu 1 tablespoon lemon juice 1 tablespoon cider vinegar 1 pinch of garlic powder Blend. If required use lemon juice for adjusting to such consistence that ingredients vortex in blender (see 070 for detail). Let cool and settle for 45-60 min in fridge. Puree Puree carrots with hand blender in pot Add 1 tablespoon agave syrup Add 2 tablespoons lime juice Then mix in ½ cup of cilantro Thin with more broth if desired Serve Ladle into bowls. Serve plain or garnished with sliced ginger and chopped cilantro Provide toasted whole wheat bread or crisp bread	Workplace Preparing the vegetables Chopped vegetables After deglazing added chopped scallions Added carrots
	Cooked carrots ready for purreing	After purreing the carrots add cilantro
	Finished ginger carrot soup	Prepared
Posted by: Klaus: Having gotten the first bunch of fresh carrots on a hot summer day lend itself to make again the ginger carrot soup. But this time I included some sour cream for dampening the “kick” from the jalapeno pepper, the ginger and the garlic. If a milder taste is preferred reduce the amount of jalapeno pepper to half or less.	Ingredients	Making the tofo sour creame
	Prepared	Dinner
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