Carrot-Ginger Soup

Frances Janisch

Yield: Makes 4 servings (serving size: 1 1/4 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 119
  • Fat: 3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 3g
  • Carbohydrate: 23g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 157mg
  • Calcium: 99mg

Ingredients

  • 2 pounds carrots
  • 2 teaspoons seasoned rice wine vinegar, divided
  • 3 teaspoons sesame seeds, toasted and divided
  • 2 large garlic cloves
  • 2 teaspoons finely grated ginger
  • 1 teaspoon sesame oil

Preparation

  1. 1. Peel carrots. Ribbon 1 carrot with a vegetable peeler, and transfer to a bowl. Toss ribbons with 1 teaspoon rice wine vinegar and 1 teaspoon sesame seeds, for garnish; set aside.
  2. 2. Cut remaining carrots crosswise into 1-inch pieces, and add to a medium saucepan with 2 inches of water to cover. Bring water to a boil, and simmer carrots 15 minutes. Add garlic cloves, and simmer 5 minutes more or until carrots are very tender.
  3. 3. Using a slotted spoon, transfer carrots and garlic to a food processor. Purée carrots and garlic, 3 cups cooking water, and ginger until smooth. Transfer to a saucepan, and stir in remaining 1 teaspoon vinegar and sesame oil. Bring soup to simmer.
  4. 4. Ladle soup into 4 bowls, and garnish with carrot ribbons and remaining 2 teaspoons sesame seeds.
  5. Time-saver alert! Make a double batch of this soup and freeze in an airtight container for up to three months. Just thaw, heat, and serve for a last-minute dinner.
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