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1 1/2 pounds carrots
1 5" piece fresh ginger
4 1/2 tablespoons heavy cream
1. Trim the carrots; peel them using a vegetable peeler,
and cut them into 1" pieces.
2. Transfer the carrots to a medium-size pot; add 4 cups
water and 1 1/2 teaspoons salt. Bring to a boil, then
reduce the heat and cook, uncovered, until the carrots
are very soft, about 35 minutes.
3. Meanwhile, peel the ginger and grate it on the large
holes of a box grater. Wrap the ginger in a paper towel
and squeeze hard to extract juice. (You will have about
1 tablespoon juice.) Discard the grated ginger.
4. Transfer the carrots to a food processor and puree until
very smooth, slowly adding all the cooking water as you
process. Add the ginger juice and heavy cream, and
process to incorporate.
5. Return the soup to the pot and add salt and freshly
ground black pepper to taste. Heat through and serve.
Reprinted from: Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes by Rozanne Gold with Helen Kimmel, M.S., R.D. © 2005 Rozanne Gold (January 2005, $16.95US/$23.95CAN; 1-59486-165-X) Permission granted by Rodale, Inc., Emmaus, PA 18098. Available whe
ILC - Indulgent Low Carb\nCarb That Count - 12.5 grams \n\nNutritionist's note: Carrots, formerly forbidden on low-carb plans, became acceptable in limited amounts when it was realized that their glycemic load was less taxing than originally thought. Eating carrots in moderation adds beneficial nutrients to one's overall diet.\n\n\nCTC*: 12.68; Total Carbs: 17.79; Fiber: 5.11; Total Fat: 6.57; Sat Fat: 3.94; Protein: 2.11; Calories: 132
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