Creamy carrot ginger soup

Break out your blender for the perfect texture.

Creamy Carrot Ginger Soup
Serving Size
1 bowl
Servings
4
Prep Time
5 min
Cook Time
12 min
Health Benefit
Low Cholesterol
Ingredients
6
carrots cut into pieces
2
shallots, peeled and cut into chunks
2 tablespoons
honey or maple syrup
3 cups
low sodium vegetable broth
2 cups
water
2 tablespoons
olive oil
2
garlic cloves, smashed
2 inches
fresh ginger root, minced or 1 tablespoon jarred minced ginger
1 dash
cayenne pepper
1/4 cup
non-fat Greek yogurt
Directions
  1. In a blender, puree the carrots, vegetable stock, water, honey, and half the shallots until it reaches a creamy consistency, about 2 minutes.
  2. In a blender, puree the carrots, vegetable stock, water, honey, and half the shallots until it reaches a creamy consistency, about 2 minutes.
  3. Add the carrot soup mixture and bring to a boil over high heat for 10 minutes. Remove from heat, season with salt and pepper, and let cool.
  4. Reheat if needed. Serve immediately garnished with fresh herbs and whole-grain bread, if desired.
  5. Handy Hint: Need a refresher? Serve soup chilled the next day. Like most soups, its flavor develops the longer it sits.
Recipe Nutrition
Calories
143.1
Fat
7
Saturated fat
0.9
Polyunsaturated fat
0.7
Monounsaturated fat
5
Cholesterol
0
Sodium
178.5
Carbs
18.2
Fiber
3.7
Protein
2.7

Related articles