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Carrot Soup with Lobster and Lime
Source: dLife

A creamy and delicious cold soup bursting with flavor.

Rating:
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Difficult

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 185.0
Total Carbs 22.5 g
Dietary Fiber 4.0 g
Sugars 6.6 g
Total Fat 4.5 g
Saturated Fat 1.4 g
Unsaturated Fat 0.4 g
Potassium 307.1 mg
Protein 13.4 g
Sodium 571.9 mg
Dietary Exchanges
1 Fat , 3 1/2 Vegetables , 1/2 Other Carbs , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 tbsp  extra virgin olive oil
1 each  fresh leeks
1 each  small onions
1 each  medium celery stalk
1 each  medium garlic cloves
2 tbsp  fresh cilantro
1 tsp  fresh thyme
15 each  medium carrots
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 pinch  sugar
5 cup  low sodium chicken broth
3 cup  carrot juice
1 each  medium limes
1 pinch  tabasco sauce
0 1/2 cup  half & half
2 each  lobster tails
Directions
  1. In medium pot heat olive oil over medium low.
  2. Add leek, onion, celery and garlic. Cook, stirring frequently until vegetables are translucent but not browned, about 10 minutes.
  3. Using kitchen twine, tie together cilantro stems and thyme sprigs, add to pot.
  4. Stir in carrots, salt, pepper, and sugar. Cook 10 to 15 minutes, stirring occasionally .
  5. Add chicken broth, increase heat to high, and bring to boil.
  6. Lower heat to low and simmer, skimming the surface regularly to remove fat and foam, until carrots are tender (about 20 minutes).
  7. Discard garlic clove and herb sprigs and transfer soup to blender or food processor. Puree until smooth.
  8. Strain pureed soup through a fine mesh sieve, pressing out as much liquid as possible.
  9. Cover and refrigerate until well chilled.
  10. When soup base is chilled, remove from refrigerator and stir in juice.
  11. Finely grate zest from lime and set aside.
  12. Cut lime in half and squeeze juice from one half into soup.
  13. Stir in a few drops of Tabasco sauce. Cover and refrigerate until ready to serve.
  14. To cook lobster, bring pot of lightly salted water to boil. Add the lobster tails and boil until just firm (8 to 9 minutes).
  15. Drain and rinse tails under cold water. Cut each tail in half lengthwise, through the shell (if meat is not opaque all the way through, boil for another minute or so).
  16. Scoop lobster meat from shells with fingers. Cut into 1/2 inch chunks.
  17. In medium bowl, add chopped cilantro to half and half and set aside.
  18. To serve: Ladle soup into shallow soup bowls and swirl small portion of half and half mixture into each serving.
  19. Place even portions of lobster in center of each bowl, sprinkle with reserved zest, and serve.

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