Carrot-Ginger Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 126.7
- Total Fat: 4.7 g
- Cholesterol: 3.3 mg
- Sodium: 1,098.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.5 g
- Protein: 9.0 g
View full nutritional breakdown of Carrot-Ginger Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 medium onion, chopped
1 garlic clove, minced
1 teaspoon vegetable oil
1 pound carrots, cut into 1-inch pieces
3/4-inch piece fresh gingerroot, peeled, sliced thin
1/8 teaspoon dried hot red pepper flakes
3 cups chicken broth
1-1/2 tablespoons soy sauce
1-1/2 tablespoons creamy peanut butter
1 teaspoon sugar
1 cup milk
Garnish: 1/4 cup sour cream mixed w/2 tablespoons heavy cream (not figured into calculations--optional)
Directions
Makes 6 cups
In a large heavy saucepan, cook onion and garlic in oil over moderately low heat, stirring until onion is softened. Add carrots, ginger root, red pepper flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients.
In a blender, puree mixture in batches (be careful when blending hot liquids). Return soup to pan and warm over low heat until hot. DO NOT BOIL. Serve drizzled decoratevely with sour cream mixture if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user PAMWEED.
In a large heavy saucepan, cook onion and garlic in oil over moderately low heat, stirring until onion is softened. Add carrots, ginger root, red pepper flakes, and broth. Simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients.
In a blender, puree mixture in batches (be careful when blending hot liquids). Return soup to pan and warm over low heat until hot. DO NOT BOIL. Serve drizzled decoratevely with sour cream mixture if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user PAMWEED.