Ginger and Carrot Soup

Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 114
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 17g
  • Fiber: 4g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 489mg
  • Calcium: 95mg

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 2-inch piece fresh ginger, peeled, grated
  • 1 clove garlic, sliced
  • 2 pounds carrots (10 to 12), sliced
  • 6 cups low-sodium vegetable broth
  • Juice of 1 lime, plus lime wedges for garnish, optional
  • 1 cup plain yogurt (not nonfat)
  • Salt and freshly ground black pepper

Preparation

  1. 1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.
  2. 2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.
  3. 3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
  4. 4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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