Contributed by: Rozanne Gold of Low Carb 1-2-3
Sometimes carrots can be a good thing, even for carb counters. You'll be amazed how easy it is to extract the fresh ginger juice needed in this recipe and how perfectly its flavor melds with carrots. Heavy cream makes this soup taste luxurious.
Trim the carrots, peel them using a vegetable peeler, and cut them into 1" 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.
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.
ILC - Indulgent Low Carb - Carb That Count - 12.5 grams
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: CTC* 12.68, Total Carbs 17.79, Fiber 5.11, Total Fat 6.57, Sat Fat 3.94, Protein 2.11, Calories 132
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