The carrot-ginger soup that I mentioned comes from the original Moosewood
Cookbook. Here it is:
2 lbs carrots
4 cups water
1 TBS butter or oil (you can eliminate the fat entirely by cooking the
garlic and onions in the water with the carrots. Add the seasonings later,
as the soup simmers)
1-1/2 cups chopped onion
2 medium cloves garlic, minced (depends on taste. I use at least 4 cloves)
2 TBS freshly grated ginger
1-1/2 tsp salt
1/4 tsp each: cumin
ground fennel
allspice
dried mint
3-4 TBS fresh lemon juice
1 cup lightly toasted cashews (optional)
buttermilk or plain yogurt - to drizzle on top (optional)
1. Peel and trim carrots and cut them into 1-inch chunks. Place in medium
saucepan with the water, cover and bring to a boil. Simmer until tender -
10-15 minutes.
2. Meanwhile, heat the butter or oil in a small skillet. Saute onions over
medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn
heat to low and saute for another 8-10 minutes until onions are very soft.
Stir in lemon juice.
3. Using a food processor or blender, puree everything together. You will
need to do this in several batches. Transfer the puree to a large pot and
heat gently just before serving.
You can serve each bowl with buttermilk drizzled on top, or a dollop of
fat-free plain yogurt.
Yield - 6-8 servings. Freezes well.
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