This is the time of year I like to go through my cookbooks and try out some healthier recipes. This one I found in Reader’s Digest “Live Longer Cookbook”. Of course, I tweaked it to fit my kitchen.
4 1/2 cups thinly sliced carrots
1 large onion
3 tbsp fresh ginger, cut in slivers
1 tbsp olive oil
4 cups chicken broth or beef broth (I use Campbell’s)
1 bay leaf
1/2 tsp sugar (I use organic)
1/2 tsp sea salt
fresh ground pepper to taste
1-2 ripe tomato, finely chopped (equal to 1 1/4 cups)
2 tbsp parsley
Saute carrots, onion, and ginger in olive oil for 5 minutes. Sir in remaining ingredients except for tomato. Simmer for 25 minutes or until carrots are soft.
Let cool slightly. Remove bay leaf. Puree in food processor.
Return puree to pot. Add chopped tomato. Simmer for another 5-10 minutes.
