Carrot Ginger Soup
- Number of Servings: 10
Ingredients
6 cups water5 cups diced carrots1/4 cup finely minced ginger1/2 tbsp extra virgin olive oil8 cloves garlic finely minced1 cup chopped onion1/2 block soft tofu1/4 cup freshly squeezed orange juice
Add carrots and ginger to water and bring to a boil, then turn down to simmer.
Separately gently saute the garlic and onion in olive oil until soft.
Add onions and garlic to carrots.
Simmer until carrots are soft (about 40 minutes).
Remove from heat, and stire in cubed soft tofu
Blend soup in blender until creamy. Stir in orange juice.
Makes 10 - 1 cup servings (use 2 cups for meal size).
Season servings with salt and pepper or nutmeg to taste.
Can be frozen.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELITE.
Separately gently saute the garlic and onion in olive oil until soft.
Add onions and garlic to carrots.
Simmer until carrots are soft (about 40 minutes).
Remove from heat, and stire in cubed soft tofu
Blend soup in blender until creamy. Stir in orange juice.
Makes 10 - 1 cup servings (use 2 cups for meal size).
Season servings with salt and pepper or nutmeg to taste.
Can be frozen.
Number of Servings: 10
Recipe submitted by SparkPeople user SHELITE.
Nutritional Info Amount Per Serving
- Calories: 61.7
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 50.2 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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