Honey-Gingered Carrot Soup

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 21%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.7g
  • Carbohydrate: 20.7g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 664mg
  • Calcium: 26mg

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)

Preparation

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