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From: Willow Herself on 4 Jan 2008 23:43
Carrot-Ginger Soup with sweet potato

1 teaspoon canola oil
1 medium onion
5 cups water, plus
5 teaspoons chicken bouillon granules, reduced-sodium, (replacing 5 c. low-sodium defatted chicken broth)
1 pound carrots, coarsely chopped (leave one slim carrot whole)
6 ounces sweet potatoes
1 tablespoon fresh ginger root
salt and pepper, to taste
4 tablespoons plain nonfat yogurt (or lowfat sour cream), optional


1. Coarsely chop and sauté onion in oil until translucent.
2. Add water and chicken bouillon; bring to a boil and reduce to a simmer. Add carrots (leave one slim carrot whole), sweet potato, ginger, salt and pepper to stock and cook until vegetables are tender. Remove whole carrot and set aside.
3. Blend the soup in small batches. Slice the cooked whole carrot into the soup and serve a few slices in each portion. If desired, top each serving with 1 tablespoon thick yogurt or sour cream.
4. NOTE: The carrot slices take the place of croutons. I served it hot, but I think it would also be good served cold.

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll
From: Stormmee on 5 Jan 2008 17:51
this one sounds really good to me, and different, Lee
Willow Herself <willowkinda(a)somethingkikeseamountains.net> wrote in message news:_VDfj.36298$Pv2.21739(a)newssvr23.news.prodigy.net...
Carrot-Ginger Soup with sweet potato

1 teaspoon canola oil
1 medium onion
5 cups water, plus
5 teaspoons chicken bouillon granules, reduced-sodium, (replacing 5 c. low-sodium defatted chicken broth)
1 pound carrots, coarsely chopped (leave one slim carrot whole)
6 ounces sweet potatoes
1 tablespoon fresh ginger root
salt and pepper, to taste
4 tablespoons plain nonfat yogurt (or lowfat sour cream), optional


1. Coarsely chop and sauté onion in oil until translucent.
2. Add water and chicken bouillon; bring to a boil and reduce to a simmer. Add carrots (leave one slim carrot whole), sweet potato, ginger, salt and pepper to stock and cook until vegetables are tender. Remove whole carrot and set aside.
3. Blend the soup in small batches. Slice the cooked whole carrot into the soup and serve a few slices in each portion. If desired, top each serving with 1 tablespoon thick yogurt or sour cream.
4. NOTE: The carrot slices take the place of croutons. I served it hot, but I think it would also be good served cold.

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll
From: Beverly on 6 Jan 2008 10:37
I've really been enjoying your recipes...thanks. I printed a few and will be giving them a try.

I normally lurk but decided I might start joining the group. I've been a WW member since the 80's and it's been a wonderful program for me.

Beverly

"Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in message news:_VDfj.36298$Pv2.21739(a)newssvr23.news.prodigy.net...
Carrot-Ginger Soup with sweet potato

1 teaspoon canola oil
1 medium onion
5 cups water, plus
5 teaspoons chicken bouillon granules, reduced-sodium, (replacing 5 c. low-sodium defatted chicken broth)
1 pound carrots, coarsely chopped (leave one slim carrot whole)
6 ounces sweet potatoes
1 tablespoon fresh ginger root
salt and pepper, to taste
4 tablespoons plain nonfat yogurt (or lowfat sour cream), optional


1. Coarsely chop and sauté onion in oil until translucent.
2. Add water and chicken bouillon; bring to a boil and reduce to a simmer. Add carrots (leave one slim carrot whole), sweet potato, ginger, salt and pepper to stock and cook until vegetables are tender. Remove whole carrot and set aside.
3. Blend the soup in small batches. Slice the cooked whole carrot into the soup and serve a few slices in each portion. If desired, top each serving with 1 tablespoon thick yogurt or sour cream.
4. NOTE: The carrot slices take the place of croutons. I served it hot, but I think it would also be good served cold.

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll
From: Stormmee on 6 Jan 2008 17:29
welcome, it would be great if you post, Willow always has very good recipes, if she likes I know I will, Lee
Beverly <bowens(a)home.woh.rr.com> wrote in message news:4780f5ce$0$16699$4c368faf(a)roadrunner.com...
I've really been enjoying your recipes...thanks. I printed a few and will be giving them a try.

I normally lurk but decided I might start joining the group. I've been a WW member since the 80's and it's been a wonderful program for me.

Beverly

"Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in message news:_VDfj.36298$Pv2.21739(a)newssvr23.news.prodigy.net...
Carrot-Ginger Soup with sweet potato

1 teaspoon canola oil
1 medium onion
5 cups water, plus
5 teaspoons chicken bouillon granules, reduced-sodium, (replacing 5 c. low-sodium defatted chicken broth)
1 pound carrots, coarsely chopped (leave one slim carrot whole)
6 ounces sweet potatoes
1 tablespoon fresh ginger root
salt and pepper, to taste
4 tablespoons plain nonfat yogurt (or lowfat sour cream), optional


1. Coarsely chop and sauté onion in oil until translucent.
2. Add water and chicken bouillon; bring to a boil and reduce to a simmer. Add carrots (leave one slim carrot whole), sweet potato, ginger, salt and pepper to stock and cook until vegetables are tender. Remove whole carrot and set aside.
3. Blend the soup in small batches. Slice the cooked whole carrot into the soup and serve a few slices in each portion. If desired, top each serving with 1 tablespoon thick yogurt or sour cream.
4. NOTE: The carrot slices take the place of croutons. I served it hot, but I think it would also be good served cold.

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll
From: LA Doc on 7 Jan 2008 23:37
Willow - can't you STOP thinking about food?


"Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in message news:_VDfj.36298$Pv2.21739(a)newssvr23.news.prodigy.net...
Carrot-Ginger Soup with sweet potato

1 teaspoon canola oil
1 medium onion
5 cups water, plus
5 teaspoons chicken bouillon granules, reduced-sodium, (replacing 5 c. low-sodium defatted chicken broth)
1 pound carrots, coarsely chopped (leave one slim carrot whole)
6 ounces sweet potatoes
1 tablespoon fresh ginger root
salt and pepper, to taste
4 tablespoons plain nonfat yogurt (or lowfat sour cream), optional


1. Coarsely chop and sauté onion in oil until translucent.
2. Add water and chicken bouillon; bring to a boil and reduce to a simmer. Add carrots (leave one slim carrot whole), sweet potato, ginger, salt and pepper to stock and cook until vegetables are tender. Remove whole carrot and set aside.
3. Blend the soup in small batches. Slice the cooked whole carrot into the soup and serve a few slices in each portion. If desired, top each serving with 1 tablespoon thick yogurt or sour cream.
4. NOTE: The carrot slices take the place of croutons. I served it hot, but I think it would also be good served cold.

--
Will~

“I am convinced that life is 10% what happens to me and 90% of how I react to it.”
Charles R. Swindoll
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