Soup

Creamy carrot ginger soup

Break out your blender for the perfect texture.

Serving Size

1 bowl

Servings

4

Prep Time

5 min

Cook Time

12 min

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.

Nutrition Information

Sodium	178.5 mg
Saturated fat	0.9 g
Protein	2.7 g
Polyunsaturated fat	0.7 g
Monounsaturated fat	5 g
Fiber	3.7 g
Fat	7 g
Cholesterol	0 mg
Carbs	18.2 g
Calories	143.1

Jackie Gentilesco

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