Carrot, Ginger and Apple Soup

Yield: Serves: 2
Cost per Serving: $.68
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Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 2g
  • Saturated fat: 1g
  • Protein: 6g
  • Carbohydrate: 26g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 1283mg


  • 1 cup low-sodium chicken or vegetable broth
  • 6 baby carrots
  • 1 Fuji or other sweet apple, peeled, cored and chopped
  • 1 1/8-inch-thick piece fresh ginger, peeled
  • 1/2 teaspoon curry powder
  • Salt and pepper
  • 1 teaspoon unsalted butter, optional


  1. Combine broth, carrots, apple, ginger and curry powder in a large microwave-safe bowl or 4-cup glass measuring cup. Partially cover and cook on high power until carrots are tender, 6 to 7 minutes. (Check halfway through to prevent overcooking.) Let cool slightly, then carefully transfer to a blender and blend until smooth. Season with salt and pepper. Add butter, if desired, and pulse until melted and blended.
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