Ginger carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cup, strips or slices Carrots, raw 1 tsp Ginger Root 1 tbsp Extra Virgin Olive Oil 1 tsp Nutmeg, ground 1 cup diced Potato, raw 1 cup, chopped Onions, raw 3.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 0.25 cup Coconut milk (light) 1 tbsp Butter, salted
1. Heat one tbs of oil in saucepan over medium heat cooking until tender about 3-5 minutes. Season with salt and pepper then add the diced potatoes, fresh ginger, nutmeg and cook an additional 2-3 minutes.
2. Add chicken/vegetable stock ( or water) and carrots to pot allowing them to cook for 20 minutes or until all vegetables are tender.
3. Remove from heat allowing to cool for 5 minutes. Puree in blender until smooth. Add butter and coconut milk.
Serving Size: 4 servings ( about 1.5 cups)
Number of Servings: 4
Recipe submitted by SparkPeople user BPARASOLLE.
2. Add chicken/vegetable stock ( or water) and carrots to pot allowing them to cook for 20 minutes or until all vegetables are tender.
3. Remove from heat allowing to cool for 5 minutes. Puree in blender until smooth. Add butter and coconut milk.
Serving Size: 4 servings ( about 1.5 cups)
Number of Servings: 4
Recipe submitted by SparkPeople user BPARASOLLE.
Nutritional Info Amount Per Serving
- Calories: 160.0
- Total Fat: 7.8 g
- Cholesterol: 7.8 mg
- Sodium: 596.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.3 g
- Protein: 4.0 g
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