CRANBERRY-CARROT SOUP WITH GINGER

Cranberry-Carrot Soup With Ginger image

Provided by Florence Fabricant

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 pounds carrots
4 cups cranberries (1 pound)
5 cups water
1/3 cup sugar
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
Pinch of nutmeg
Juice of 1 lemon
Freshly ground black pepper
1 cup sour cream

Steps:

Peel and grate the carrots. Put them in a three- to four-quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer.
Serve the soup hot, with a dollop of sour cream as a garnish on each portion.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 245 milligrams, Sugar 17 grams