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Ginger and Carrot Soup

Health JULY 2013

  • Yield: Serves: 8 (serving size: 1 cup)
  • Cook time: 40 Minutes
  • Prep time: 20 Minutes
  • Chill: 2 Hours

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. 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. 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. 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. 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.

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
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Ginger and Carrot Soup Recipe

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