ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Carrot-Ginger Soup

Kristine Larsen
Yield 9 servings (serving size: 1 cup)
This creamy carrot soup recipe gets extra thickness from potatoes and its rich flavor from fresh ginger,  curry powder, cinnamon and nutmeg.

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)

Nutrition Information

  • calories 109
  • caloriesfromfat 26 %
  • fat 3.2 g
  • satfat 0.5 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 3.8 g
  • carbohydrate 16.5 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 537 mg
  • calcium 25 mg

How to Make It

  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.