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Ingredients
1 pound young carrots
2 teaspoons cumin seed
5 tablespoons butter
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped
2 tablespoons lemon juice
½ cup regular or low-fat milk
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 26 milligrams cholesterol; 131 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 2 grams fiber; 270 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
- Step 2
Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
- Step 3
Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
- Step 4
Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.
Private Notes
Comments
I haven't had a fail recipe in a long while. For some reason this one didn't work for me. Going back to my usual tried and true recipe of carrot ginger soup