Carrot-Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tablespoons olive oil7 large carrots, peeled and chopped into rounds1/2 medium yellow onion, chopped3 cloves garlic, minced1 inch piece of fresh ginger root, peeled and finely grated or minced 1 tablespoon honey1 teaspoon curry powder1/2 teaspoon tumeric1/2 teaspoon ground cumin1/2 teaspoon paprika1/2 teaspoon crushed red pepper flakes1/8 teaspoon cayenne peppersalt and freshly ground black pepper to taste4 cups low sodium vegetable broth, plus 1/2 to 1 cup more to stir into soup at end to get the desired consistency 1 6-oz container Fat-free plain greek yogurt, to serve1/4 cup cilantro, chopped, for garnish
Heat olive oil in large pot over medium heat. Add onions and saute until they just begin to brown, about 5 minutes. Dump in carrots, stir around. Let saute 2 minutes. Add garlic, ginger, honey, curry powder, tumeric, cumin, paprika, red pepper flakes and cayenne pepper. Stir around and let cook until very fragrant, about 1-2 minutes.
Carefully pour in the 4 cups of vegetable broth. Bring to a boil, then reduce heat to low. Cover pot and cook at a simmer for 40 minutes, or until the carrots are very soft.
Blend the soup with an immersion blender, food processor or in batches in a blender. Check for consistency. Add the remaining vegetable broth if soup is too thick. The matter of texture and thickness is really one of personal preference, so exercise your inner chef and get it to a place where you are happy. Taste the soup for seasoning. Add salt and pepper if necessary.
Serve soup in bowls, with a dollop of the fat free plain greek yogurt. Garnish with a sprinkling of the fresh cilantro. Enjoy!
Makes about 5 generous 1 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user EHD630.
Carefully pour in the 4 cups of vegetable broth. Bring to a boil, then reduce heat to low. Cover pot and cook at a simmer for 40 minutes, or until the carrots are very soft.
Blend the soup with an immersion blender, food processor or in batches in a blender. Check for consistency. Add the remaining vegetable broth if soup is too thick. The matter of texture and thickness is really one of personal preference, so exercise your inner chef and get it to a place where you are happy. Taste the soup for seasoning. Add salt and pepper if necessary.
Serve soup in bowls, with a dollop of the fat free plain greek yogurt. Garnish with a sprinkling of the fresh cilantro. Enjoy!
Makes about 5 generous 1 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user EHD630.
Nutritional Info Amount Per Serving
- Calories: 120.1
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 196.8 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.1 g
- Protein: 4.5 g
Member Reviews
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KAMUELA1
I made this recipe according to directions. The intense heat is only temporary but too spicy for my personal taste making it difficult for me to decide if I like it. I like the idea of eating my carrots with a spoon. My second attempt will have less red peppers flakes and less cayenne pepper - 4/28/11
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GLEBE29
Sweet, spicy, and hearty. I did not have paprika or red pepper flakes, but it was still spicy and tasty. Instead of blending, I just mashed with a potato masher to get a bit of an extra workout. The resulting soup is still a little chunky with nice texture. Mince the ginger though if you do this! - 3/13/11
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SPARKNB
Very good, but not spicy enough! (I lived in the Southwest, and developed a palate that can handle a little heat); omitted honey, used 2 whole onions, carmelized. Instead of stock, I only had water at hand, so added a *touch* of bbq sauce that was in the back of the fridge, for some depth of flavor. - 2/17/18