Carrot Ginger Soup
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Print Recipe
Print Recipe |
Velvety smooth soup of carrot, onion, fresh ginger and cream
| Servings |
| 61 cup |
| Servings |
| 61 cup |
Ingredients
- 1 Tbsp margarine or plant-based butter such as Earth Balance
- 1 1/4 lbs carrots trimmed, sliced
- 1/4 cup half & half
- 1/4 cup whole milk
- 1/3 cup yellow onions trimmed, diced
- 2 Tbsp fresh gingerroot peeled, minced
- 3 1/2 cups low sodium vegetable broth
- 1 tsp kosher salt
- 1/4 tsp black pepper
Servings: 1 cup
Units:
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Ingredients
Servings: 1 cup
Units:
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Instructions
- In stockpot over medium-high heat, melt margarine. Add carrot, onion and gingerroot. Sauté until onion is translucent, 3 to 5 minutes.
- Add broth, salt and pepper. Bring to a boil. Reduce heat. Simmer until carrots are tender, 30 to 40 minutes.
- In blender, process soup on medium until smooth, 3 to 5 minutes.
- Strain through China cap (aka chinois) or fine mesh strainer.
- Heat half & half and whole milk.
- Return pureed mixture to pot. Stir in heated milk. Return to a simmer. Do not boil.
Nutrition Facts
| Calories | 90kcal |
| Total FatSaturated FatTrans Fat | 3.5g1g0g |
| Cholesterol | 5mg |
| Sodium | 490mg |
| Total CarbDietary FiberSugars | 13g3g6g |
| Protein | 2g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.