Carrot-Ginger Soup Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Soup and Stew Recipes

Photo by: Kristine Larsen

Carrot-Ginger Soup

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

Cooking Light APRIL 2001

Yield: 9 servings (serving size: 1 cup)

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

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.

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

Search for Recipes by Nutrition Data

Go to full version of

Carrot-Ginger Soup recipe