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Gingered Carrot Soup

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Ingredients

2 907.2
POUNDS G CARROTS
4 946
CUPS ML WATER
1 ½ 355
CUPS ML ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
minced
2 3E+1
TABLESPOONS ML GINGER
freshly grated
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML FENNEL SEEDS
ground
¼ 1.3
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML ALLSPICE
¼ 1.3
TEASPOON ML MINT LEAVES
dried *
4 6E+1
TABLESPOONS ML LEMON JUICE
fresh
1 1
X X YOGURT, NON-FAT
to spoon on top *

Directions

  1. Peel and trim carrots, and cut into 1-inch chunks. Simmer or nuke until very tender.

  2. Sauté onions until tender. Add garlic, ginger, salt and spices. Turn heat to low and continue to sauté for another 8 to 10 minutes until everything is soft. Stir in lemon juice.

  3. Use food processor or blender to purée everything together. Transfer purée to a kettle and heat gently just before serving.

Serve with a spoonful of yogurt on top if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 547g (19.3 oz)
Amount per Serving
Calories 128 5% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1054mg 44%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 31%
Sugars g
Protein 6g
Vitamin A 764% Vitamin C 44%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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