Carrot Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 diced medium red onion1-2 T coconut oil, refined for medium high heat4T minced fresh ginger2-3 cloves finely minced garlic1.5 cups chopped carrots3 cups vegetable broth3/4 cups orange juice1/4 c brown rice, cookedsoy saucecayenne or chili powder to taste
Heat refined coconut oil over medium heat in a stock pot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.
Add carrots, broth, orange juice, rice, few dashes of soy sauce, salt, pepper and chili or cayenne pepper to taste. Bring to a boil then reduce heat and simmer until carrots are tender, about 20-30 minutes. In batches puree soup in blender (or in the pot if you have an immersion blender). Thin with additional broth if needed or desired.
Number of Servings: 4
Recipe submitted by SparkPeople user TKMCKEE.
Add carrots, broth, orange juice, rice, few dashes of soy sauce, salt, pepper and chili or cayenne pepper to taste. Bring to a boil then reduce heat and simmer until carrots are tender, about 20-30 minutes. In batches puree soup in blender (or in the pot if you have an immersion blender). Thin with additional broth if needed or desired.
Number of Servings: 4
Recipe submitted by SparkPeople user TKMCKEE.
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 816.8 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.9 g
- Protein: 2.0 g
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