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Honey-Gingered Carrot Soup

Prep time 3 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 1/4 cups)
This must-try soup comes together in less than fifteen minutes. The next time cool weather hits and you're craving a warm cup of soup, whip up a bowl of carrot soup.

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 2 (10-ounce) packages frozen sliced honey-glazed carrots (such as Green Giant), thawed
  • 1/2 cup frozen chopped onion
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon grated orange rind
  • 1/4 teaspoon black pepper
  • Plain fat-free yogurt (optional)
  • Thyme sprigs (optional)

Nutrition Information

  • calories 160
  • caloriesfromfat 21 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.7 g
  • carbohydrate 20.7 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 664 mg
  • calcium 26 mg

How to Make It

  1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until carrots are tender.

  2. Place half of soup mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend 30 seconds or until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining soup mixture. Ladle soup into bowls; garnish with yogurt and thyme sprigs, if desired.

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