Wednesday, January 23, 2013

Carrot ginger soup

I love this website and get many of my recipes from here.  This soup is super cheap, easy, and tasty and for the most part I didn't make many changes from the original.


  • 1 tbsp unsalted butter 
  • 1 large white onion, chopped
  • 1 clove garlic, minced
  • 3 cups low sodium fat-free vegetable broth - I only had chicken broth on hand and it still turned out great
  • 1 lb carrots, peeled and roughly chopped
  • 1 tbsp grated fresh ginger - I used the big side of the grater and it worked great
  • 1/4 cup fat-free sour cream - I added this but really don't think it's necessary and will prob leave it out next time
  • salt and white pepper to taste

1.  Melt butter in large saucepan or dutch oven and saute onions and garlic until soft.  If you are looking to reduce calories you can saute them in a little broth instead.
2. Add broth, carrots, and ginger and bring to a boil.  Reduce heat and simmer until carrots are soft, about 20-30 minutes.
3. Add sour cream, if desired, and then blend soup with immersion blend or transfer to blender if necessary.  Adjust salt and pepper to taste.

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