Honey-Gingered Carrot Soup

Oxmoor House
This must-try soup comes together in less than fifteen minutes. The next time cool weather hits and you're craving a warm cup of soup, whip up a bowl of carrot soup.
4 servings (serving size: 1 1/4 cups)


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3 cups fat-free, less-sodium chicken broth
2 (10-ounce) packages frozen sliced honey-glazed carrots (such as Green Giant), thawed
1/2 cup frozen chopped onion
1 tablespoon minced peeled fresh ginger
1 teaspoon grated orange rind
1/4 teaspoon black pepper
Plain fat-free yogurt (optional)
Thyme sprigs (optional)


Prep: 3 Minutes
Cook: 12 Minutes

1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until carrots are tender.

2. Place half of soup mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend 30 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining soup mixture. Ladle soup into bowls; garnish with yogurt and thyme sprigs, if desired.

Created date

April 2009

Nutritional Information

Calories 160
Caloriesfromfat 21 %
Fat 4 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 20.7 g
Fiber 3.8 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 664 mg
Calcium 26 mg