Carrot Ginger Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 136.9
- Total Fat: 3.3 g
- Cholesterol: 4.0 mg
- Sodium: 770.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 3.3 g
- Protein: 3.2 g
View full nutritional breakdown of Carrot Ginger Soup calories by ingredient
Introduction
Perfect if you have a cold Perfect if you have a coldNumber of Servings: 6
Ingredients
-
5 large carrots
1 large parsnip
1 medium yellow onion
2 cans of non-fat chicken broth
2 cups water
3/4 cup orange juice
3/4 cup skim milk
1/2 cup chopped fresh ginger root
1 Tbsp corn oil
2 Tbsp honey
salt/pepper to taste (1/2 tsp each)
Directions
chop onion, carrots, ginger and saute in oil for about 5 minutes.
Add chicken broth, salt, pepper and water. Stir thoroughly, bring to boil.
Reduce heat and simmer for 10 minutes.
Remove from heat and seperate vegetables from broth using a slotted spoon or collander over another pot or big bowl (return liquid to original pot after vegetables have been removed)
Puree vegetables in food processor, adding some broth to make sure vegetables are smoothly processed.
Return broth to medium-low heat and add back the pureed vegetables and stir.
Stir in orange juice and honey and continue to heat until soup is just below simmering. Then turn off heat and gently stir in the skim milk. Soup is ready to serve.
Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGRYCAKE.
Add chicken broth, salt, pepper and water. Stir thoroughly, bring to boil.
Reduce heat and simmer for 10 minutes.
Remove from heat and seperate vegetables from broth using a slotted spoon or collander over another pot or big bowl (return liquid to original pot after vegetables have been removed)
Puree vegetables in food processor, adding some broth to make sure vegetables are smoothly processed.
Return broth to medium-low heat and add back the pureed vegetables and stir.
Stir in orange juice and honey and continue to heat until soup is just below simmering. Then turn off heat and gently stir in the skim milk. Soup is ready to serve.
Makes 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGRYCAKE.