Tomato, Carrot and Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups chicken or vegetable broth3-4 cups carrots, chopped3-4 medium tomatoes, chopped OR 1 can whole plum tomatoes, juice drained1-2 cups onion1" stick of ginger, or about 2 tsp, add more if you love ginger!2 cloves garlic1 tbsp butter1 tbsp olive oilsour cream (a dollop on top of each bowl of soup at the end)fresh basil (optional)pepper to taste
boil carrots and tomatoes in 6 cups of chicken broth for about a half hour, until carrots are completely tender.
Meanwhile, in a pan, melt butter and oil over medium heat. Add onions, garlic and ginger, and sautee about 10 mins, until everything is soft, but not browned.
Place in a blender or food processor (do not drain the liquids from the pan, add it to the blender!) and add the carrot/tomato/broth mixture. Blend on low until pureed.
Return the mixture to a pot, simmer on med-low for about half an hour. Add basil leaves if you wish, they are a great combo to this soup!
Pour into bowls, top with a dollop of sour cream, and serve with a beautiful loaf of fresh bread.
Number of Servings: 6
Recipe submitted by SparkPeople user FLEXICHICKY.
Meanwhile, in a pan, melt butter and oil over medium heat. Add onions, garlic and ginger, and sautee about 10 mins, until everything is soft, but not browned.
Place in a blender or food processor (do not drain the liquids from the pan, add it to the blender!) and add the carrot/tomato/broth mixture. Blend on low until pureed.
Return the mixture to a pot, simmer on med-low for about half an hour. Add basil leaves if you wish, they are a great combo to this soup!
Pour into bowls, top with a dollop of sour cream, and serve with a beautiful loaf of fresh bread.
Number of Servings: 6
Recipe submitted by SparkPeople user FLEXICHICKY.
Nutritional Info Amount Per Serving
- Calories: 116.3
- Total Fat: 5.5 g
- Cholesterol: 11.1 mg
- Sodium: 1,042.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.9 g
- Protein: 3.0 g
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