CARROT: Carrot & Pear Soup w/Basil
Source of Recipe
"One-Dish Meals", by The American Heart Association
Recipe Introduction
This is a delicious fall soup.
2 teaspoons olive oil
4 medium shallots -- chopped
2 teaspoons gingerroot -- minced and peeled
2 large carrots -- cut crosswise into
-- 1/4-inch slices
1 large pear -- peeled and cut
-- into 1/2-inch cubes
6 cups low-sodium vegetable broth
2 cups frozen shelled soybeans
-- (edamame)
1/2 cup fresh orange juice
1/4 teaspoon pepper
2 ounces dried rice noodles
or
2 ounces angel hair pasta
1/4 cup fresh basil -- loosely packed,
-- thinly sliced
or
1/2 teaspoon dried basil -- crumbled
1/4 teaspoon salt
Heat a large saucepan over medium heat. Pour the oil into the saucepan and swirl to coat the bottom. Cook the shallots and ginger for 1 to 2 minutes or until the shallots are tender-crisp stirring occasionally.
Stir in the carrots and pear. Cook for 2 to 3 minutes or until the carrots are tender-crisp stirring occasionally.
Stir in the broth, soybeans, orange juice, and pepper. Increase the heat to medium-high and bring to a simmer stirring occasionally. Reduce the heat and simmer covered for 10 minutes.
Stir in the rice noodles, basil, and salt. Simmer, uncovered, for 5 minutes, or until the noodles and soybeans are tender.
Note: To chiffonade the basil, stack the pieces together. Roll the stack tightly into a cylinder and then slice them crosswise into thin strips.
Nutrition info:
Calories 288, total fat 7.5 g, cholesterol 0 mg, sodium 242 mg, carbohydrates 40 g, fiber 8 g, sugar 13 g, protein 15 g
Source: "One-Dish Meals", by The American Heart Association
Categories: Fruits, Soups
Recipe typed for you by Judi Mae Phelps.
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