Carrot-Ginger Soup Recipe

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Carrot-Ginger Soup
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Ingredients:

Directions:

  1. Heat the oil in a large Dutch oven over medium heat until shimmering.
  2. Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.
  3. Stir in the ginger and cook until fragrant, about 30 seconds.
  4. Stir in the broth and bring to a simmer.
  5. Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.
  6. Puree the soup in a blender, in batches, until smooth.
  7. Return the soup to a clean pot, stir in the milk and orange juice, and cook gently over med-low heat until the soup is hot.
  8. Season with salt and pepper to taste.
  9. Sprinkle individual bowls with chives before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 200.22 Kcal (838 kJ)
Calories from fat 83.66 Kcal
% Daily Value*
Total Fat 9.3g 14%
Cholesterol 2.29mg 1%
Sodium 193.14mg 8%
Potassium 853.45mg 18%
Total Carbs 25.69g 9%
Sugars 13.21g 53%
Dietary Fiber 5.73g 23%
Protein 7.19g 14%
Vitamin C 20.5mg 34%
Vitamin A 1.7mg 57%
Calcium 129.7mg 13%
Amount Per 100 g
Calories 44.54 Kcal (186 kJ)
Calories from fat 18.61 Kcal
% Daily Value*
Total Fat 2.07g 14%
Cholesterol 0.51mg 1%
Sodium 42.96mg 8%
Potassium 189.84mg 18%
Total Carbs 5.71g 9%
Sugars 2.94g 53%
Dietary Fiber 1.28g 23%
Protein 1.6g 14%
Vitamin C 4.6mg 34%
Vitamin A 0.4mg 57%
Calcium 28.9mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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