Creamy Carrot Ginger Soup

Prep Time

5 min

Cook Time

12 min

Servings

4

Use your blender for the perfect texture.


Ingredients

  • 6 medium carrots, cut into chunks
  • 2 shallots, peeled and cut into chunks
  • 2 tablespoons honey or maple syrup
  • 3 cups low-sodium vegetable stock
  • 2 cups water
  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed with the end of a knife
  • 2 inches fresh ginger root, minced or 1 tablespoon jarred minced ginger
  • 1 dash cayenne pepper
  • 1/4 cup non-fat Greek yogurt

Directions

Step 1

In a blender, puree the carrots, ginger, 1 shallot, sweetener, vegetable stock, and water until it reaches a creamy consistency, about two minutes.

Step 2

Heat olive oil in a large pot on medium-low heat and sauté 1 shallot, smashed garlic cloves, and ginger with a dash of cayenne pepper. Cook until the shallots are translucent, about two minutes.

Step 3

Add the carrot soup mixture and bring to a boil over high heat for 10 minutes. Remove from heat and season with salt and pepper. Combine the Greek yogurt with 1/2 cup of soup in a separate bowl, and stir into the soup mixture. Puree for one minute with a standard blender (be sure to hold the lid firmly in place) or hand blender if you want a chunkier texture.

Step 4

Serve immediately garnished with fresh herbs and whole-grain bread, if desired.

Step 5

Handy Hint: Need a refresher? Serve soup chilled the next day. Like most soups, its flavor develops the longer it sits.


Nutritional Information

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


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