Sunday, March 21, 2010

Asian Twist Healthy Dinner

A few weeks ago my friend Karen in LA sent me a link to a Gingered Sweet Potato & Carrot Soup recipe that she thought sounded good.  I agreed and put making it on my to do list. So today turned out to be the day that I had some kitchen time and I ended up making it along with a Raw Fried Rice that I also had been dying to try.

I added some of my own twists to the soup recipe and along with the "fried rice" it turned into an exotic healthy Asian dinner.  Because I like sweetness and asian flavors so much, I think this soup is one of the most delicious things I have made to date.  I love all Asian food, but most of it will really pack on the pounds. This you can indulge in guilt free!

Sweet Potato & Carrot Soup with Curry and Ginger
(makes approximately 11 cups, 1 cup=2 WW Points)
Prep time: 15 minutes
Cook time: 30 minutes

2 Tbsp coconut or olive oil
2 medium onions, chopped
5 cups low-sodium vegetable (or chicken) stock
3 medium-large sweet potatoes, peeled and diced
7 large carrots, peeled and sliced
2 Tbsp ginger, grated on a microplaner or chopped
2 tsp curry powder (I used Sweet Curry Powder from Penzey's)
salt to taste
Plain nonfat Greek-style yogurt (optional)

Heat oil in large stockpot. Add onion and cook until soft, about 5 minutes. Add stock, then add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.

Add curry powder. Puree with hand-held blender until smooth (or the consistency that you like--leave some chuncks if you prefer), adding a bit of broth if needed. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to squirt out contents. Depending on the size of your blender, you may have to do this in batches.)

Add salt. Serve with a dollop of yogurt on top, if desired.

Raw Fried Rice
This does not taste like fried rice, but it is yummy and crunchy.  Serves 4 generously, or more as a side dish.

Feel free to serve it very cold as a salad, or slightly warm.

1 Head of Cauliflower
1 ten ounce package peas, thawed, or fresh peas
2 tablespoons onion
2 cloves garlic
¼ cup cilantro (or flat leafed parsley)
1 inch of lemongrass
1 tablespoon olive oil
2 tsp sesame oil
2 teaspoons ginger, grated on a microplaner
Soy sauce, Braggs Liquid Aminos or tamari
1/2 cup hulled sunflower seeds

In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.

In the food processor, pulse the onion, garlic, lemongrass, and cilantro or parsley until finely minced. Place in bowl.

Place peas in bowl. Stir all ingredients together.
Drizzle with oils and soy sauce, tamari or Bragg's. Stir in sunflower seeds.

Optional but AWESWOME: Heat on very low heat in a saucepan, stirring contstantly until just warm to the touch, or place in dehydrator for 30 minutes.

I served the Raw Fried Rice over a bed of lettuce for a more filling meal.


Karen said...

these two recipes are delicious. i made them both over the weekend and have been enjoying them for days now. the cauliflower recipe was a bit labor intensive, but enjoyable to make. it contains many of my most favorite flavors in a great combination. and the soup is so filling, satisfying and delicious.

Wendy said...

This soup is so good, I am craving it now! Perfect for the holiday too. I am going to try to make it again this weekend but with the white sweet potatoes that I received in my organic veggie share--they are supposed to taste the same as regular sweet potatoes. YUM!

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