Carrot-Ginger Soup

Carrot-Ginger Soup

Rated:
Recipe Rating: 3.27318
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.
Ingredients: 
  • 4 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1 pound carrots, coarsely chopped
  • 1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives
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 3 1/2 cups broth and heat to a boil. Reduce to a simmer, cover and cook until vegetables are tender, about 25 minutes.

Working in batches, carefully transfer the soup to a blender and purée until smooth. Add water or additional 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), 220mg sodium, 28g carbohydrates, (5 g 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.