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1 1/2 pounds carrots 1 5-inch piece fresh ginger 4 1/2 tablespoons heavy cream |
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Trim the carrots, peel them using a vegetable peeler and cut them into 1-inch pieces. Transfer the carrots to a
medium-size pot and add 4 cups water and 1 1/2 teaspoons salt. Bring to a boil, then reduce the heat and cook, uncovered, until the carrots are very soft, about 35 minutes. Meanwhile, peel the ginger and grate it on the large holes of a box grater. Wrap the ginger in a paper towel and squeeze hard to extract juice. (You will have about 1 tablespoon juice.) Discard the grated ginger. Transfer the carrots to a food processor and puree until very smooth, slowly adding all the cooking water as you process. Add the ginger juice and heavy cream and process to incorporate. Return the soup to the pot and add salt and freshly ground black pepper to taste. Heat through and serve. Serves four. Nutritionist's Note: Carrots, formerly forbidden on low-carb plans, became acceptable in limited amounts when it was realized that their glycemic load was less taxing than originally thought. Eating carrots in moderation adds beneficial nutrients to one's overall diet. |
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