health recipes/self mag

[Lynlw]

I get a "healthy" recipe email weekly from Self magazine (No i haven't tried any yet) when I got todays, it finally occured to me this would be a good source to share here http://www.self.com/search/recipe here is a little info about the choices, "Want to make a healthy dinner in a hurry? How about a delicious, nutritious dish perfect for a cocktail party? Whatever recipe you desire, find it with our refined recipe search, then get cooking!

First, choose the main ingredient(s), preparation time and course/type of dish you'd like. (You can choose one or more of these fields.)

On the results page, you can further refine your results by filtering by preparation method, cuisine, season/occasion, calories per serving and/or fiber per serving. (Note: All of these fields are optional.)

 

[Lynlw]

Organic Carrot Soup With Ginger Essence

Organic Carrot Soup With Ginger Essence

THis was this weeks email recipe, to give you an idea
Organic Carrot Soup With Ginger Essence
Rich in flavor and beta-carotene, this soup can be served either hot or cold as a nutritious and delicious year-round starter. Begin your next dinner party with this treat, then serve one of these main courses—sure to please everyone's palate!
Serves 4
Ingredients
1 1/2 tablesppons olive oil
1 cup thinly sliced leeks (white part only)
1/2 large white onion, diced (about 1 cup)
2 1/2 organic carrots, chopped
2 cups vegetable stock
1 tablespoon chopped fresh lemongrass (or 2 tsp dried, tied in a piece of cheesecloth)
3 1/2 teaspoons minced fresh ginger
1 cup fresh carrot juice
1/2 cup light sour cream, plus 4 tsp for garnish
Coarsely ground black pepper
1 tablespoon chopped chives

Preparation
Heat oil in a heavy-bottomed large stockpot on high heat until hot. Cook leeks and onion 2 to 3 minutes. Add carrots and 2 tbsp water. Cook, covered, 10 minutes, stirring occasionally. Add stock, lemongrass and 1 1/2 tsp ginger. Simmer about 30 minutes. Let mixture cool for 10 minutes, then pour into a food processor and puree. Add carrot juice and strain through a fine-mesh sieve. Discard pulp. (If not serving immediately, cool and refrigerate liquid.) Add sour cream and remaining 2 tsp ginger to strained liquid. Stir until completely incorporated. Heat 3 or 4 minutes over medium-low heat or serve cold. Season with pepper. Divide among 4 bowls. Garnish with chives and 1 tsp each sour cream.

273 calories per serving
9 g fat (2.6 g saturated)
43.5 g carbs
9.7 g fiber
6.7 g protein

 

[Eva]

Very interesting website, Lynn. Thanks for sharing. Will try the recipe using my Vitamix!! will let you know how it comes out.