Creamy Carrot Gingered Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tablespoon butter8 medium carrots, coarsely chopped (about 4 cups)1 large onion, coarsely chopped (about 1 cup)1 large potato, coarsely chopped (about 1 cup)6 cups Chicken Broth3 tablespoons minced fresh ginger root1/2 teaspoon ground black pepper1 tablespoon chopped fresh parsley (optional)
1 .Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion and potato and cook for 5 minutes or until the vegetables are tender-crisp.
2. Stir the broth, ginger root and black pepper in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.
3. Place one third of the carrot mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining carrot mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Garnish with the parsley, if desired.
Makes 6 serving (approx 1 3/4 c each)
Number of Servings: 6
Recipe submitted by SparkPeople user KIMKK091072.
2. Stir the broth, ginger root and black pepper in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.
3. Place one third of the carrot mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining carrot mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Garnish with the parsley, if desired.
Makes 6 serving (approx 1 3/4 c each)
Number of Servings: 6
Recipe submitted by SparkPeople user KIMKK091072.
Nutritional Info Amount Per Serving
- Calories: 90.1
- Total Fat: 2.3 g
- Cholesterol: 5.0 mg
- Sodium: 1,039.3 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.5 g
- Protein: 2.7 g
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