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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 110.1
  • Total Fat: 3.9 g
  • Cholesterol: 2.2 mg
  • Sodium: 509.5 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.9 g

View full nutritional breakdown of Hot or Cold Carrot Soup calories by ingredient
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Hot or Cold Carrot Soup

Submitted by: WMKSDALE

Introduction

I got this recipe from Rachel Ray magazine and it is very good. It tastes like cream was added to it. . I got this recipe from Rachel Ray magazine and it is very good. It tastes like cream was added to it. .
Number of Servings: 4

Ingredients

    1 small onion, peeled and quartered
    1 tbsp. virgin olive oil
    One 1-inch piece of fresh ginger, peeled and grated
    One 1-pound bag of baby carrots
    One 14-oz can chicken broth
    1 tbsp honey

Directions

1. Using a food processor, pulse the onion 4 times to chop. Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes.
2. Pulse the carrots int he food processor to chop finely. Add to the pot along with the chicken broth, cover and bring to a boil. Lower the hear and simmer until the carrots are tender, 5-7 minutes. Wipe out the food processor.
3. Puree the soup in batches in the food processor and transfer to a bowl. Stir in the honey and season with salt.

(I hand chopped everything and then used an immersion blender to make the soup smooth and creamy.
Makes 4 servings.


Number of Servings: 4

Recipe submitted by SparkPeople user WMKSDALE.






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