Carrot-Ginger Soup

View and print this recipe as a one-page PDF

This sweet and creamy, mildly spicy carrot soup is packed with vitamins A and C, and has a healthy dose of fiber.

Ingredients

• Olive oil cooking spray
• 2 T olive oil
• 1 cup chopped onion
• 4 cups finely chopped carrots
• 3 cups cubed, peeled baking potatoes
• 1 T grated, peeled fresh ginger
• 1/4 tsp. curry powder
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. black pepper
• 1/8 tsp. ground cloves
• 3 cans (15 oz.) low-sodium chicken broth
• 2 bay leaves

Preparation

Heat oil and a generous amount of cooking spray over medium heat. Add onions and sauté for about three minutes. Add carrots and potatoes; cook for one minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer for one hour.

Discard bay leaves. Place six cups in a food processor; process until smooth. Return to pan and stir well.

Yield

6 servings

Nutritional Information

Per serving:
Calories 165
Fat 5g
Cholesterol 0g
Carbohydrate 24.5g
Protein 5.5g
Sodium 425mg
Fiber 4.2g

Back to Healthy Recipes