Carrot-Ginger Soup

Kristine Larsen

This creamy carrot soup recipe gets extra thickness from potatoes and its rich flavor from fresh ginger,  curry powder, cinnamon and nutmeg.

Yield: 9 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 26%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 16.5g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 537mg
  • Calcium: 25mg

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 1/2 cup chopped green onions
  • 4 cups finely chopped carrot (about 1 1/4 pounds)
  • 3 cups cubed peeled baking potato (about 1 pound)
  • 1 tablespoon grated peeled fresh ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cloves
  • 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • 2 bay leaves
  • Chopped green onions (optional)

Preparation

  1. Heat oil in a large Dutch oven over medium heat. Add onions; sauté 3 minutes. Add carrot and potato; cook for 1 minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer 1 hour. Discard bay leaves. Place 6 cups in a food processor; process until smooth. Return to pan, and stir well. Garnish with green onions, if desired.
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