Carrot Soup with Miso and Ginger
- Number of Servings: 4
Ingredients
4 cups carrots*, thinly sliced1 large onion *, diced4 cloves garlic *, minced1 Tbsp ground ginger2 cups homemade chicken stock*2 cups water2 scoops whey isolate protein powder1/4 cup white miso paste sesame oil (not included in nutrition info)
Heat oil in large saucepan over medium-highest. Add onions, garlic, carrots and ginger Cook until onions are translucent; about 10 minutes. Add stock and water, cover, and cook until carrots are soft; about 30 minutes. Turnoff heat and allow to cool slightly. Blend in batches, adding protein powder, until completely smooth. Whisk miso with 1/2 cup warm soup; then add back to rest of songs and mix well. When serving, if desired, drizzle with sesame oil.
Serving Size: 4 I-cup serving (or 8 1/2-cup for after surgery) servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMPIERCE.
Serving Size: 4 I-cup serving (or 8 1/2-cup for after surgery) servings
Number of Servings: 4
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 233.0
- Total Fat: 8.8 g
- Cholesterol: 3.6 mg
- Sodium: 321.1 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 4.4 g
- Protein: 17.5 g
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