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Carrot Ginger Soup

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    This spicy carrot soup has a unique heat that comes from the combination of fresh ginger and Thai red curry paste. Choose your level of heat and either use 1 or 2 tsp of this amazing little condiment.

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    1 Tbsp (15 mL) extra-virgin olive oil
    1 medium onion, coarsely chopped
    4 cloves garlic, diced
    3 cups (750 mL) low-sodium chicken stock
    1 1/2 Tbsp (22 mL) fresh ginger root, minced
    4 cups (1 kg) thinly sliced carrots
    1 – 14 oz (398 mL) can light coconut milk
    1 to 2 tsp (5 to10 mL) Thai red curry paste
    1/2 tsp (2 mL) lemon zest
    1 Tbsp (15 mL) fresh lemon juice
    1/2 cup (125 mL) fresh cilantro, chopped

    Heat medium pot over medium heat. Add oil and onion. Saute till onion is slightly golden brown, about 4 minutes. Add garlic and saute for 1 minute.

    Pour in chicken stock. Add ginger and carrots. Bring to the boil, cover, reduce heat to low, and simmer for 30 minutes or until carrots are soft.

    Remove soup from heat. Pur'ee soup using a hand-held immersion blender or transfer soup to a blender. Pur'ee till smooth.

    Add coconut milk, curry paste, lemon zest, and lemon juice. Pulse or blend till smooth.

    Serve sprinkled with chopped cilantro.

    Makes 7 cups (1.75 L).

    Each 1 cup (250 mL) serving contains: 81 calories; 2.3 g protein; 3.9 g total fat (2.1 g sat. fat, 0 g trans fat); 8 g carbohydrates; 1.5 g fibre; 292 mg sodium

    source: "Winter Vegetables", alive #327, January 2010

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    Carrot Ginger Soup

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    Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.