BABY CARROT BISQUE
The sweetness of baby carrots and a pretty, pale-orange color make this an uplifting dish for a chilly winter day.
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until golden.
- Add the carrots, half of the diced turnips (set aside the rest), bay leaves, and seasoning. Add just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 25 to 30 minutes, or until the vegetables are tender.
- Remove from the heat. Discard the bay leaves. With a slotted spoon, transfer the vegetables to a food processor or blender. Process until smoothly pureed, then transfer back to the soup pot.
- Combine the tofu and tomatoes in the food processor or blender. Process until smoothly pureed and transfer to the soup pot. Stir until both purees are well integrated, and return to medium heat. Stir in the ginger and cinnamon.
- Heat the remaining tablespoon of oil in a small skillet. Add the reserved turnip dice and sauté over medium heat until tender-crisp and golden, stirring frequently. Add the scallions and sauté another minute or so, until just wilted. Remove from the heat and stir the mixture into the soup.
- Stir in the peas, parsley, and orange juice. Season with salt and pepper. The soup should have a smooth, medium-thick consistency. Add a bit more juice or water if necessary.
- Simmer very gently over low heat for 5 to 10 minutes longer. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
- Per serving:
- Calories: 144
- Total fat: 6g
- Protein: 5g
- Fiber: 4g
- Carbohydrate: 19g
- Cholesterol: 0mg
- Sodium: 80mg
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