Carrot Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 large carrots, peeled and cut in large slices1" piece of ginger root, sliced (more or less to your tasting)8 cups vegetable broth1 can (15 oz) chickpeas/garbanzo beans, drained and rinsed1 cup fat free half & half1 tsp Chinese 5-spice powder1/2 tsp salt (to taste)
Combine carrots, ginger, vegetable broth and chickpeas in dutch oven or heavy pot, bring to boil, reduce heat to medium/rolling boil for approx 20-30 minutes until carrots are fork-tender.
Using a stick-blender, gradually blend all ingredients together, making sure to get as smooth as possible. Alternately, cool and blend in a traditional blender, just make sure it's cool!
Return to medium heat, add half & half, salt and spices and cook an additional 15 minutes to smooth out. Adjust seasonings as needed and enjoy!
Serving Size: 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRE8IVITY.
Using a stick-blender, gradually blend all ingredients together, making sure to get as smooth as possible. Alternately, cool and blend in a traditional blender, just make sure it's cool!
Return to medium heat, add half & half, salt and spices and cook an additional 15 minutes to smooth out. Adjust seasonings as needed and enjoy!
Serving Size: 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRE8IVITY.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,765.9 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 6.7 g
- Protein: 5.7 g
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