Ginger and Carrot Soup

Health
Ginger and Carrot Soup
Photo: Tina Rupp
Serves: 8 (serving size: 1 cup)

Ingredients

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2 tablespoons olive oil
1 medium onion, chopped
1 2-inch piece fresh ginger, peeled, grated
1 clove garlic, sliced
2 pounds carrots (10 to 12), sliced
6 cups low-sodium vegetable broth
Juice of 1 lime, plus lime wedges for garnish, optional
1 cup plain yogurt (not nonfat)
Salt and freshly ground black pepper

Preparation

Prep: 20 Minutes
Cook: 40 Minutes
Chill: 2 Hours

1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.

2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.

3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.

4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.

Created date

June 2013

Nutritional Information

Calories 114
Fat 5 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 17 g
Fiber 4 g
Cholesterol 4 mg
Iron 1 mg
Sodium 489 mg
Calcium 95 mg