Today we’ll be making light refreshing soup that has cream, that’s right — I said a light soup with cream. I use QimiQ cream substitute here at West Kendall Baptist Hospital because it gives you all the good things you like in cream, with only 15% of the fat.
QimiQ cream’s smooth and creamy consistency contains no preservatives, additives or emulsifiers and has an indulgent taste with less fat and it can replace flour, corn starch, and roux.
Carrot and Ginger Cream Soup
1 cup Onions, chopped
1 lb Carrots, peeled, chopped
1 oz Ginger root, peeled, chopped
2 Tbsp Olive oil
16 oz Orange juice
2 qt Vegetable broth
1 Tbsp Balsamic vinegar, white
1 oz Sugar
15.9 oz QimiQ Sauce Base
- Heat oil in a stock pot overHealt medium heat. Add onion and carrots to pan; cook 10 minutes, stirring frequently. Stir in salt, pepper, and ginger, deglaze with orange juice.
- Add broth to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until carrots are tender. Remove from heat
- Place half of carrot mixture in a food processor or blender; process 20 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and add the QimiQ sauce base. Return mixture to pan; cook over medium heat until thoroughly heated. The mixture must be heated for the soup to thicken.
Nutritional information: calories: 180; fat: 6.9g; saturated fat: 2.3g; monounsaturated fat: 3.3g; protein: 3.6g; carbohydrate: 28.7g; cholesterol: 10mg; sodium: 361mg
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.