Thursday, December 10, 2009

Carrot-Fennel Soup w/Ginger


Carrot-Fennel Soup w/Ginger
Serves 2-3

1/2 yellow onion, chopped
1/2 large (or 1 small) fennel buld, chopped
8-12 carrots, peeled and chopped
1 T. EVOO
1 T. grated fresh ginger
3 cups water, chicken stock, or vegetable stock
Sea salt and pepper, to taste

Sweat onion, carrots, and fennel in EVOO. Add grated ginger and water. Bring to a boil and then lower heat to simmer, until vegetables are fork tender. Puree and serve.

I served this soup with seared scallops and a salad of mixed greens and this dressing:

Creamy Coconut-Chive Dressing
Serves 1

1 T. chopped fresh chives (in addition to the chives, add any other combination of fresh herbs)
3 T. coconut milk
1 T. fresh lemon juice
Sea salt and pepper, to taste
Large handful of mixed greens

Whisk ingredients together and toss with greens.

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