Carrot Lemongrass Soup and Watercress Salad with Sesame-Garlic Dressing

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A few days ago, I received a box of Smart Soup. There were five different flavors and today I tried the Vietnamese Carrot Lemongrass Soup.  It’s remarkable that this low-sodium, vegan frozen soup could be this flavorful and satisfying.  I enjoyed it even more than the Santa Fe Corn Chowder from the other day, which was also quite delicious.  I’m definitely going to stock more Smart Soup in my freezer.

This soup can go well with many of my Asian recipes, such as Asian peanut noodle with chicken, healthy pineapple fried rice, Thai lemongrass chicken or vegetarian aloha spring rolls

The soup complemented perfectly the salad that I made today.  Soup and salad made a perfect meal for a warm day like today.

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Watercress Salad with Sesame-Garlic Dressing

Ingredients for Dressing:

Juice from 1 large lime

1 tablespoon fish sauce (if you don’t have fish sauce you can use soy sauce)

1 tablespoon brown sugar or xylitol

2 teaspoon 100% pure sesame oil

1 teaspoon finely minced garlic

1 minced jalapeno pepper

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Ingredients for Salad:

1 1/2 cup trimmed watercress or arugula

1 1/2 cup torn butter lettuce

3 to 4 radishes, thinly sliced

1 avocado, sliced

4 boiled eggs

1/4 cup finely chopped green onion

1/4 cup cilantro

1 teaspoon toasted sesame seeds

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Preparation:

To make hard-boiled eggs, place in a small saucepan and cover with enough water to submerge the eggs.  Bring to boil and turn off the stove and let sit on the stove for 10 minutes before rinsing in cold water.  Cut into quarters.

To make the dressing, mix all the ingredients in a bowl.

To make the salad, mix the lettuce, watercress, radishes, green onion and cilantro in a salad bowl.  Separate equally into 4 dishes.  Top each place with 1 egg, 1/4 avocado.  Pour the dressing over the salad and sprinkle with sesame seeds.

4 thoughts on “Carrot Lemongrass Soup and Watercress Salad with Sesame-Garlic Dressing

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