Gingered Carrot Soup
Next time you make a pot of brown rice, double the recipe and use some of the leftover rice in this sweet and spicy carrot soup.
2-1/2 cups sliced carrots
1 large leek, sliced (about 2 cups)
2 cloves garlic, peeled
2 tablespoons chopped fresh ginger
1-1/2 cups carrot juice
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-fat (1%) milk
1 cup cooked brown rice
2 tablespoons minced fresh mint or basil
1 In a large saucepan, combine the carrots, leek, garlic, ginger, carrot juice, water, salt, and pepper. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the vegetables are very tender, about 10 minutes.
2 Transfer to a food processor or blender. Add the milk and 1/2 cup of the cooked brown rice and puree until smooth.
3 Divide the remaining rice among 4 soup bowls. Ladle the hot soup on top and sprinkle with the mint. Makes 4 servings
Makes Makes 4 servings
Per serving: 167 calories, 1.2g total fat (0.4g saturated), 1mg cholesterol, 4.9g dietary fiber, 36g carbohydrate, 5g protein, 371mg sodium.