Gardens and farms stands are teaming over with fresh, sweet carrots this time of year. Flavorful ginger is added to this recipe to make a very tasty and healthy soup. This recipe was developed by Judy Knipe who is my wonderful collaborator on "Strong Women Eat Well", which is my next book due to be released in May of 2001. Serves 5.

(For other deliciously nutritious recipes, be sure to go to http://strongwomen.com/recipes/)

Ingredients

1 medium onion, peeled, halved, and sliced

2 T. unsalted butter

1 1/2 pounds carrots, peeled and cut into medium chunks

1 1/2 quarts chicken stock (if you are a vegetarian use vegetable stock)

1/ 2 tsp. ground coriander

Salt to taste

Freshly ground pepper

1-2 T. fresh ginger, peeled and grated (depending upon taste)

1/2 cup half-and-half (optional)

Garnish

Plain nonfat yogurt (one dollop in each bowl)

Chopped fresh coriander or chives

In a medium saucepan over moderate heat, sauté the onion in the butter for 3 to 4 minutes, or until translucent. Add the carrots, chicken stock, ground coriander, salt, and pepper to taste, and bring to a boil. Cover the pan, lower the heat, and cook gently for about 25 minutes, or until the carrots are very tender. Puree the soup in batches in a food processor or blender, and return to the pan. Add grated fresh ginger to taste and the cream, if desired, and adjust the seasonings.

Serve the soup hot or cold, garnished with a spoonful of yogurt and chopped coriander or chives.

Note: Without the half-and-half, this recipe provides 136 calories and 5g of total fat (3g saturated fat); 1 extra.

Nutritional information per serving (1):

167 calories
8g total fat
4.5g saturated fat

20g carbohydrate
6.5 g protein
4.5 g fiber

Portions:
2 Vegetables
2 Extras