Carrot Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 large carrots1 large parsnip1 medium yellow onion2 cans of non-fat chicken broth2 cups water3/4 cup orange juice3/4 cup skim milk1/2 cup chopped fresh ginger root1 Tbsp corn oil2 Tbsp honeysalt/pepper to taste (1/2 tsp each)
chop onion, carrots, ginger and saute in oil for about 5 minutes.
Add chicken broth, salt, pepper and water. Stir thoroughly, bring to boil.
Reduce heat and simmer for 10 minutes.
Remove from heat and seperate vegetables from broth using a slotted spoon or collander over another pot or big bowl (return liquid to original pot after vegetables have been removed)
Puree vegetables in food processor, adding some broth to make sure vegetables are smoothly processed.
Return broth to medium-low heat and add back the pureed vegetables and stir.
Stir in orange juice and honey and continue to heat until soup is just below simmering. Then turn off heat and gently stir in the skim milk. Soup is ready to serve.
Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGRYCAKE.
Add chicken broth, salt, pepper and water. Stir thoroughly, bring to boil.
Reduce heat and simmer for 10 minutes.
Remove from heat and seperate vegetables from broth using a slotted spoon or collander over another pot or big bowl (return liquid to original pot after vegetables have been removed)
Puree vegetables in food processor, adding some broth to make sure vegetables are smoothly processed.
Return broth to medium-low heat and add back the pureed vegetables and stir.
Stir in orange juice and honey and continue to heat until soup is just below simmering. Then turn off heat and gently stir in the skim milk. Soup is ready to serve.
Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGRYCAKE.
Nutritional Info Amount Per Serving
- Calories: 136.9
- Total Fat: 3.3 g
- Cholesterol: 4.0 mg
- Sodium: 770.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.3 g
- Protein: 3.2 g
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