Carrot-Ginger Soup
3

Serves 4

Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.

View user submitted photos
    Ingredients: 
    • 4 cups low-sodium vegetable broth, divided
    • 1 yellow onion, chopped
    • 3 cloves garlic, finely chopped
    • 2 teaspoons freshly grated ginger
    • 1 pound carrots, coarsely chopped
    • 1 medium Yukon gold potato, peeled and cut into 1-inch chunks
    • 1 teaspoon lemon juice
    • 1 tablespoon chopped fresh chives
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

    Nutritional Info: 
    Per Serving:130 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 28g carbohydrate (5g dietary fiber, 9g sugar), 3g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion