Creamy Carrot Gingered Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 90.1
- Total Fat: 2.3 g
- Cholesterol: 5.0 mg
- Sodium: 1,039.3 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.5 g
- Protein: 2.7 g
View full nutritional breakdown of Creamy Carrot Gingered Soup calories by ingredient
Introduction
It is possible to make a cozy and comforting soup in an hour. Just try this soothing puréed soup, featuring the wonderful, bright flavors of ginger and carrots...this one's a keeper. It is possible to make a cozy and comforting soup in an hour. Just try this soothing puréed soup, featuring the wonderful, bright flavors of ginger and carrots...this one's a keeper.Number of Servings: 6
Ingredients
-
1 tablespoon butter
8 medium carrots, coarsely chopped (about 4 cups)
1 large onion, coarsely chopped (about 1 cup)
1 large potato, coarsely chopped (about 1 cup)
6 cups Chicken Broth
3 tablespoons minced fresh ginger root
1/2 teaspoon ground black pepper
1 tablespoon chopped fresh parsley (optional)
Directions
1 .Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion and potato and cook for 5 minutes or until the vegetables are tender-crisp.
2. Stir the broth, ginger root and black pepper in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.
3. Place one third of the carrot mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining carrot mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Garnish with the parsley, if desired.
Makes 6 serving (approx 1 3/4 c each)
Number of Servings: 6
Recipe submitted by SparkPeople user KIMKK091072.
2. Stir the broth, ginger root and black pepper in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the vegetables are tender.
3. Place one third of the carrot mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining carrot mixture. Return all of the puréed mixture to the saucepan. Cook over medium heat until the mixture is hot. Garnish with the parsley, if desired.
Makes 6 serving (approx 1 3/4 c each)
Number of Servings: 6
Recipe submitted by SparkPeople user KIMKK091072.