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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 83.6
  • Total Fat: 2.2 g
  • Cholesterol: 1.0 mg
  • Sodium: 140.3 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Carrot, ginger and apricot soup calories by ingredient
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Carrot, ginger and apricot soup

Submitted by: WENDYJOHN1

Introduction

Delicious and creamy. My british mother in law found this recipe in Sainsbury's magazine of October 2006. Unfortunately, she had torn the pages out so I don't know who to give credit to. They added yogurt to theirs but I changed it to coconut milk. They also added sunflower and pumpkin seeds (toasted) on top of each bowl. I also added the healthy olive oil. Delicious and creamy. My british mother in law found this recipe in Sainsbury's magazine of October 2006. Unfortunately, she had torn the pages out so I don't know who to give credit to. They added yogurt to theirs but I changed it to coconut milk. They also added sunflower and pumpkin seeds (toasted) on top of each bowl. I also added the healthy olive oil.
Number of Servings: 10

Ingredients

    1 tsp Olive Oil
    1 tsp Butter, salted
    1 large Onions
    3 Garlic cloves
    1 inch Ginger Root
    3 large Carrots
    1 medium Sweet potato
    4 oz Apricots, dried
    1 litre Vegetable stock
    2 Tbsp Coconut cream powder mix
    .25 cup tepid water
    .5 tsp Salt
    1/8 tsp Pepper, black

Directions

Add oil and butter to pot. Stir in onion, garlic and ginger. Cook partially covered for 8 - 10 minutes until soft. Stir in carrots, sweet potato, apricots, stock, salt and pepper. Simmer 20 minutes or till carrots are soft. Cool a little, then liquidize till smooth. Whisk coconut cream powder and water. Blend into the soup. Reheat and serve. Voila. Very tasty.



Serving Size: Makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user WENDYJOHN1.






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