Creamy Carrot and Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5 lbs of carrots, cut in large pieces3 medium onions, quartered6 cups organic chicken broth1 can light coconut milk1 - 3 inch piece of ginger root, cut in large slicessalt and white pepper to taste
This recipe makes 12 1-cup servings or 6 large bowls of soup. Chop ingredients as directed and place in a large pot (except coconut milk which will be added later). Bring to a boil and cover, reducing heat to a gentle boil for 15 minutes or until carrots are slightly tender. Let soup stand for 10 minutes. Carefully transfer half the soup to a food processor and puree until creamy, adding coconut milk a little at a time. Transfer first batch to a clean pot and repeat process until all soup has been pureed. This only takes 5 minutes. Add in salt and white pepper to taste. Be cautious with the pepper as the soup takes on a spicy taste with only a little. Serve with a toasted, grain bread or protein item for a full meal.
Number of Servings: 12
Recipe submitted by SparkPeople user SBRUNDICK.
Number of Servings: 12
Recipe submitted by SparkPeople user SBRUNDICK.
Nutritional Info Amount Per Serving
- Calories: 81.4
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 362.0 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.4 g
- Protein: 1.9 g
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