Carrot-Ginger Soup
- Number of Servings: 6
Ingredients
1/2 medium onion, chopped1 garlic clove, minced1 teaspoon vegetable oil1 pound carrots, cut into 1-inch pieces3/4-inch piece fresh gingerroot, peeled, sliced thin1/8 teaspoon dried hot red pepper flakes3 cups chicken broth1-1/2 tablespoons soy sauce1-1/2 tablespoons creamy peanut butter1 teaspoon sugar1 cup milkGarnish: 1/4 cup sour cream mixed w/2 tablespoons heavy cream (not figured into calculations--optional)
Makes 6 cups
In a large heavy saucepan, cook onion and garlic in oil over moderately low heat, stirring until onion is softened. Add carrots, ginger root, red pepper flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients.
In a blender, puree mixture in batches (be careful when blending hot liquids). Return soup to pan and warm over low heat until hot. DO NOT BOIL. Serve drizzled decoratevely with sour cream mixture if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user PAMWEED.
In a large heavy saucepan, cook onion and garlic in oil over moderately low heat, stirring until onion is softened. Add carrots, ginger root, red pepper flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients.
In a blender, puree mixture in batches (be careful when blending hot liquids). Return soup to pan and warm over low heat until hot. DO NOT BOIL. Serve drizzled decoratevely with sour cream mixture if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user PAMWEED.
Nutritional Info Amount Per Serving
- Calories: 126.7
- Total Fat: 4.7 g
- Cholesterol: 3.3 mg
- Sodium: 1,098.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.5 g
- Protein: 9.0 g
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