Carrot Ginger Soup

This carrot soup offers a nice twist with the addition of fresh ginger root. A side of crusty bread makes the perfect pairing with this heartwarming dish.

Serving size

1½ cups

Makes

4

Ingredients

2 tablespoons canola oil

1 pound carrots, chopped

1 cup onion, chopped

¼ teaspoon black pepper

1 tablespoon ginger, minced

2 cloves of garlic, minced

4 cups no salt added vegetable stock

Nutrition Info

Makes:Serving size: 1½ cups

Calories

153

Fat

7 g

Saturated Fat

<1 g

Trans Fat

<1 g

Cholesterol

0 mg

Carbohydrates

21 g

Sugar

11 g

Fiber

4 g

Protein

1 g

Sodium

290 mg

Calcium

52 mg

Phosphorus

61 mg

Potassium

559 mg

Instructions

  1. Heat the oil in a large skillet or pot over medium heat. Add the carrots, onion, and pepper and cook, stirring occasionally, until the vegetables start to brown, about 15 minutes. Add the ginger and garlic and cook for 1 to 2 minutes more.
  2. Add the vegetable stock, cover with a lid, bring to a simmer. Cook until the carrots become tender, about 10 to 15 minutes. Let cool slightly.
  3. Transfer the ingredients from the skillet or pot to a blender and blend until smooth. Pour evenly into 4 bowls and serve.
Recipe contributed by Aaron Hutcherson

Be careful when blending hot soup! Blend in batches, making sure each batch does not fill more than half the blender and hold the lid firmly with a towel to prevent the soup from spraying out.