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"Now I see the secret of the making of the best persons. It is to grow in the open air and to eat and sleep with the earth."
- Walt Whitman
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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler
CARROT GINGER SOUP
This velvety soup is a snap to make, and can be served either cold or hot.  I have also substituted orange juice for the stock for the extra Vitamin C.  Carrot Ginger Soup may also be an encore, using carrots cooked with fresh ginger from a previous meal.  This soup freezes well.

6 cups chopped onion (about 6 large)
3 pounds scrubbed and roughly chopped carrots
1/3 cup olive oil
1 – 1 inch piece of fresh ginger, peeled and finely chopped
14 cups stock (chicken or vegetable)
Sea salt and fresh pepper to taste


Heat the oil in a heavy soup pot over medium heat.  Add the onions and sauté briefly.  Add the chopped carrots and ginger, sautéing until the ginger starts to become fragrant, about 5 minutes.  Add the stock.  Bring the mixture to a boil, reduce the heat to a simmer, cover the pot and cook until the carrots are tender.  Let the mixture cool slightly.  Puree the soup in batches in a blender.  Be careful not to fill the blender more than half-way!   Return the soup to the pot and season to taste with sea salt and fresh pepper. Ladle the soup into hot soup plates or cups.  If desired, the top may be garnished with sour cream, yogurt or crème fraiche.  The soup may also be chilled and served cold.   Makes about 25 – 1 cup servings.

Nutritional analysis per serving: 74 calories, 3 grams protein, 10 grams carbohydrates, 3 gram fat ( 0 grams trans fat), 349 mg. sodium, 2 grams fiber.  Bonus:  73% RDA Vitamin A.

Cheryl Wixson’s Kitchen is non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more information, visit our website at:
www.cherylwixsonskitchen.org
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