Carrot-Ginger Soup Recipe

Name: Carrot-Ginger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium-size carrots, peeled; 1 Tbsp. butter; 1 medium-size onion, chopped; 1 clove garlic, thinly sliced; 1 Tbsp. grated fresh ginger; 1 small all-purpose potato, pared and cut into 1/4-inch dices; 1 (10 1/4 oz.) can low-sodium chicken broth; 1/4 tsp. salt; 1/8 tsp. white pepper; 1 c. low-fat or skim milk

Servings: persons

3 medium-size carrots, peeled
1 Tbsp. butter
1 medium-size onion, chopped
1 clove garlic, thinly sliced
1 Tbsp. grated fresh ginger
1 small all-purpose potato, pared and cut into 1/4-inch dices
1 (10 1/4 oz.) can low-sodium chicken broth
1/4 tsp. salt
1/8 tsp. white pepper
1 c. low-fat or skim milk

1
Cut carrots into 2-inch lengths.
2
Finely chop in food processor or by hand.
3
Melt butter in saucepan.
4
Add onion, garlic and ginger; saute 3 minutes.
5
Stir in carrots, potato, broth, salt and pepper.
6
Simmer until vegetables are tender, 10 minutes. Puree in food processor.
7
Return puree to saucepan.
8
Add milk. Heat over low heat.
9
Garnish with chives, if you wish.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium-size carrots, peeled, 1 Tbsp. butter, 1 medium-size onion, chopped, 1 clove garlic, thinly sliced, and more.

Yes, Carrot-Ginger Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Ginger Soup

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