Tomato, Carrot and Ginger Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 116.3
- Total Fat: 5.5 g
- Cholesterol: 11.1 mg
- Sodium: 1,042.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 3.9 g
- Protein: 3.0 g
View full nutritional breakdown of Tomato, Carrot and Ginger Soup calories by ingredient
Introduction
A sensational soup I have been making for years!The most delicious and nutritious way to utilize those great farmers market summer veggies!
Can be made with even less fat//sodium/vegetarian by your choices of the type of broth, butter and amount of oil you choose, however I find the taste is sacrificed in the process. You can also substitute roasted red peppers for the tomatoes for a delicious twist :) A sensational soup I have been making for years!
The most delicious and nutritious way to utilize those great farmers market summer veggies!
Can be made with even less fat//sodium/vegetarian by your choices of the type of broth, butter and amount of oil you choose, however I find the taste is sacrificed in the process. You can also substitute roasted red peppers for the tomatoes for a delicious twist :)
Number of Servings: 6
Ingredients
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6 cups chicken or vegetable broth
3-4 cups carrots, chopped
3-4 medium tomatoes, chopped OR 1 can whole plum tomatoes, juice drained
1-2 cups onion
1" stick of ginger, or about 2 tsp, add more if you love ginger!
2 cloves garlic
1 tbsp butter
1 tbsp olive oil
sour cream (a dollop on top of each bowl of soup at the end)
fresh basil (optional)
pepper to taste
Directions
boil carrots and tomatoes in 6 cups of chicken broth for about a half hour, until carrots are completely tender.
Meanwhile, in a pan, melt butter and oil over medium heat. Add onions, garlic and ginger, and sautee about 10 mins, until everything is soft, but not browned.
Place in a blender or food processor (do not drain the liquids from the pan, add it to the blender!) and add the carrot/tomato/broth mixture. Blend on low until pureed.
Return the mixture to a pot, simmer on med-low for about half an hour. Add basil leaves if you wish, they are a great combo to this soup!
Pour into bowls, top with a dollop of sour cream, and serve with a beautiful loaf of fresh bread.
Number of Servings: 6
Recipe submitted by SparkPeople user FLEXICHICKY.
Meanwhile, in a pan, melt butter and oil over medium heat. Add onions, garlic and ginger, and sautee about 10 mins, until everything is soft, but not browned.
Place in a blender or food processor (do not drain the liquids from the pan, add it to the blender!) and add the carrot/tomato/broth mixture. Blend on low until pureed.
Return the mixture to a pot, simmer on med-low for about half an hour. Add basil leaves if you wish, they are a great combo to this soup!
Pour into bowls, top with a dollop of sour cream, and serve with a beautiful loaf of fresh bread.
Number of Servings: 6
Recipe submitted by SparkPeople user FLEXICHICKY.
Member Ratings For This Recipe
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