Low Calorie Ginger Carrot Soup
Carrot Soup recipe
Yield
8 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | pounds |
carrots
peeled and cut into chunks |
|
| 1 | piece |
ginger
2 inch, peeled and sliced |
*
|
| 3 | cups |
vegetable stock
|
|
|
salt
|
*
|
||
|
black pepper
|
*
|
||
|
oranges
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 907.2 | g |
carrots
peeled and cut into chunks |
|
| 1 | piece |
ginger
2 inch, peeled and sliced |
*
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
oranges
|
*
|
Directions
In larger saucepan melt butter and add carrots. Gently sauté carrots and ginger.
Add vegetable broth and cook until carrots are softened, about 25 minutes. Pour mixture into a food processor and puree.
Season with salt and pepper and add the juice and zest of the orange. Serve hot or cold.
