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Winter has just begun and already "Let it Snow" seems to be this season's theme song. As your family members become re-acquainted with the shovel, heat up the kitchen with this kidney-friendly carrot ginger soup. It's a surefire way to thaw off those frozen fingers and toes.
(3, 1 cup servings)
* This recipe is good for those with chronic kidney disease (CKD) stage 1-4. Due to the high potassium content, this is not recommended for people with kidney failure
1/2 teaspoon canola oil
4 carrots, diced
2 tablespoon fresh ginger, sliced
1 shallot, diced
1/2 teaspoon minced garlic
1/2 teaspoon horseradish
2 cups low-sodium chicken stock
6 oz Tofu, Silken extra firm
2 teaspoon vinegar, white
1 teaspoon sugar
4 drops low sodium soy sauce
1/4 teaspoon roasted sesame seed oil
Add oil, carrots, ginger and shallots to a 3 quart sauce pan or larger. Cook over medium heat until the carrots are tender. Add garlic and horseradish and keep cooking for 2 more minutes. Add crumbled tofu and chicken stock and simmer for 15 minutes. Add vinegar, sugar and low-sodium soy sauce. Puree the soup in a blender. Dish up the soup and drizzle sesame seed oil over the tops of each bowl.
Calories 129, total fat 2.9 g, saturated fat 0.7 g, monounsaturated fat 0.8 g, polyunsaturated fat 1.1 g, cholesterol 3.3 mg, calcium 67 mg, sodium 239 mg, phosphorus 112 mg, potassium 566 mg, total carbohydrates 16.5 g, dietary fiber 3.7 g, sugar 9 g, protein 8.4 g
This recipe was submitted by CKD patient Chef Duane Sunwold.