Shannalee's Butternut Carrot Ginger Soup

Name: Shannalee''s Butternut Carrot Ginger Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 4 cup chopped Carrots raw; 2 cup cubes Butternut Squash; 1 tbsp Extra Virgin Olive Oil; 1 cup chopped Onions raw; 2 clove Garlic; 4 cup (8 fl oz) Chicken Broth; .5 cup Orange Juice; 1 tsp Salt; 1 dash Pepper black; .25 tsp Turmeric ground; 0.125 tsp Nutmeg ground; 5 slices (1 dia) Ginger Root

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 8

Ingredients

4 cup, chopped Carrots, raw 2 cup, cubes Butternut Squash 1 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 2 clove Garlic 4 cup (8 fl oz) Chicken Broth .5 cup Orange Juice 1 tsp Salt 1 dash Pepper, black .25 tsp Turmeric, ground 0.125 tsp Nutmeg, ground 5 slices (1" dia) Ginger Root

Directions

Cook onion and garlic in olive oil, add broth, carrots, squash and ginger. Cook, covered, until carrots are tender. Remove from heat, cool slightly, add orange juice and pour into blender. Blend until smooth. Return to cooking pot, add seasonings to taste, and simmer until served.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHANNALEEG.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 83.9
Total Fat: 2.3 g
Cholesterol: 2.5 mg
Sodium: 818.1 mg
Total Carbs: 15.8 g
Dietary Fiber: 3.7 g
Protein: 2.0 g

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