This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it." -M.F.K. Fisher
This is a great balance of flavors and when I was working in the recipe it took a few tries to get the flavor right. It just tasted thin and adding the vinegar and a bit of honey made all the difference. I could have added a lot of extra salt, and that might have worked, but not as well as balancing the flavors to get to the combination of sweet, salty, and sour that brings out the ginger and carrot flavor.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe does make very good leftovers.
|2 tsp||olive oil|
|2 Tbsp||fresh ginger (minced)|
|1 large||onion (finely diced)|
|16 ounces||carrots (peeled and diced)|
|1 cup||light coconut milk|
|2 ounces||goat cheese|
|1 Tbsp||white wine vinegar|
Place a large sauce pan over medium heat.
Add the olive oil and when hot add the ginger and onions.
Cook for about 5 minutes, stirring frequently.
Add the carrots, water and salt. Increase the heat to medium high.
When the soup begins to come to a boil, reduce the heat until the soup is a at a very slow simmer.
Cook for about 20 minutes until the carrots are soft.
Puree the soup until smooth.
Add the coconut milk, goat cheese, honey, and vinegar.
Bring back to temperature by reheating gently on very low heat.
Serving size: about 2 cups
|Calories 283||Calories from Fat 93|
|% Daily Value|
|Total Fat 9g||17%|
|Saturated Fat 6g||24%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 11g||41%|
|Vitamin A 368%||Vitamin C 21%|
|Calcium 16%||Iron 16%|
|Vitamin K 16 mcg||Potassium 865 mg|
|Magnesium 80 mg|