Carrot Ginger Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 178.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,765.9 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 6.7 g
- Protein: 5.7 g
View full nutritional breakdown of Carrot Ginger Soup calories by ingredient
Introduction
A delicious soup on a cold day, not half bad served cold either! A delicious soup on a cold day, not half bad served cold either!Number of Servings: 6
Ingredients
-
12 large carrots, peeled and cut in large slices
1" piece of ginger root, sliced (more or less to your tasting)
8 cups vegetable broth
1 can (15 oz) chickpeas/garbanzo beans, drained and rinsed
1 cup fat free half & half
1 tsp Chinese 5-spice powder
1/2 tsp salt (to taste)
Tips
Adding diced chicken is a nice way to boost the protein in this if you so desire!
Directions
Combine carrots, ginger, vegetable broth and chickpeas in dutch oven or heavy pot, bring to boil, reduce heat to medium/rolling boil for approx 20-30 minutes until carrots are fork-tender.
Using a stick-blender, gradually blend all ingredients together, making sure to get as smooth as possible. Alternately, cool and blend in a traditional blender, just make sure it's cool!
Return to medium heat, add half & half, salt and spices and cook an additional 15 minutes to smooth out. Adjust seasonings as needed and enjoy!
Serving Size: 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRE8IVITY.
Using a stick-blender, gradually blend all ingredients together, making sure to get as smooth as possible. Alternately, cool and blend in a traditional blender, just make sure it's cool!
Return to medium heat, add half & half, salt and spices and cook an additional 15 minutes to smooth out. Adjust seasonings as needed and enjoy!
Serving Size: 6-2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRE8IVITY.