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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 82.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 5.1 g

View full nutritional breakdown of MAKEOVER: Carrot-Ginger Soup (by SCHAUJODY) calories by ingredient
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MAKEOVER: Carrot-Ginger Soup (by SCHAUJODY)

Submitted by: SCHAUJODY

View the original recipe for Carrot-Ginger Soup

Introduction

This soup is so simple, with the main ingredient being only carrots, and no potatoes or cream to thicken it. I'm sure there are many directions in which the flavors could travel, but I prefer to make it with a predominantly Indian taste. Feel free to adjust the spicy-level as necessary. I like it with a moderate to intense heat, but you can add more or less cayenne and crushed red pepper to suit your own taste. The final product should be smooth and evenly blended, so you will need some kind of food processing device to get it right. This soup is so simple, with the main ingredient being only carrots, and no potatoes or cream to thicken it. I'm sure there are many directions in which the flavors could travel, but I prefer to make it with a predominantly Indian taste. Feel free to adjust the spicy-level as necessary. I like it with a moderate to intense heat, but you can add more or less cayenne and crushed red pepper to suit your own taste. The final product should be smooth and evenly blended, so you will need some kind of food processing device to get it right.
Number of Servings: 5

Ingredients

    2 tablespoons olive oil
    7 large carrots, peeled and chopped into rounds
    1/2 medium yellow onion, chopped
    3 cloves garlic, minced
    1 inch piece of fresh ginger root, peeled and finely grated or minced
    1 tablespoon honey
    1 teaspoon curry powder
    1/2 teaspoon tumeric
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    1/2 teaspoon crushed red pepper flakes
    1/8 teaspoon cayenne pepper
    N0 salt and freshly ground black pepper to taste
    4 cups low sodium chicken broth, plus 1/2 to 1 cup more to stir into soup at end to get the desired consistency

    1 6-oz container Fat-free plain greek yogurt, to serve
    1/4 cup cilantro, chopped, for garnish

Directions

Heat olive oil in large pot over medium heat. Add onions and saute until they just begin to brown, about 5 minutes. Dump in carrots, stir around. Let saute 2 minutes. Add garlic, ginger, honey, curry powder, tumeric, cumin, paprika, red pepper flakes and cayenne pepper. Stir around and let cook until very fragrant, about 1-2 minutes.


Carefully pour in the 4 cups of vegetable broth. Bring to a boil, then reduce heat to low. Cover pot and cook at a simmer for 40 minutes, or until the carrots are very soft.


Blend the soup with an immersion blender, food processor or in batches in a blender. Check for consistency. Add the remaining vegetable broth if soup is too thick. The matter of texture and thickness is really one of personal preference, so exercise your inner chef and get it to a place where you are happy. Taste the soup for seasoning. Add salt and pepper if necessary.


Serve soup in bowls, with a dollop of the fat free plain greek yogurt. Garnish with a sprinkling of the fresh cilantro. Enjoy!


Makes about 5 generous 1 cup servings.






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