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Ginger Carrot Soup

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Submitted by bisque

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

YIELD

1 batch

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
1 1
EACH EACH ONIONS
peeled and chopped
2 2
CLOVES CLOVES GARLIC
1 15
TABLESPOON ML GINGER
crystallized, chopped
½ 2.5
TEASPOON ML MUSTARD SEEDS
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML HOT CHILI PEPPERS
fresh
6 to 8
EACH CARROTS
3 ½ 828
CUPS ML WATER
2 473
CUPS ML YOGURT
1 15
TABLESPOON ML HONEY

Directions

Melt the butter in a pan and sauté the onions and garlic.

Add the spices and cook several minutes, stirring constantly.

Slice the carrots into discs.

Add to the pot and cook a few minutes longer.

Add 2 cups water, cover tightly and simmer for 30 minutes.

In a food processor or blender, purée the cooked carrots with the remaining 1½ cups water.

Return purée to the pot and whisk in the yogurt and honey.

Heat the soup, but do not boil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 249 57% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 211mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 14%
Sugars g
Protein 12g
Vitamin A 317% Vitamin C 16%
Calcium 21% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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