Ginger Carrot Soup by Jean Carper Recipe

Ingredients

1 tablespoon olive oil
2 large yellow onions, chopped
1 pound carrots, cut in chunks
2 cups low-fat chicken broth
2 tablespoons crystallized ginger, minced
1 teaspoon cinnamon
1 1/2 cups orange juice
1/2 cup fat-free half-and-half
Chives for garnish

Hide Checklist

Directions

In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

Nutrition

Amount Per Serving (6 total)

Calories
124 cal
6%

Carbs
22.5 g
7%

Based on a 2,000 calorie diet

Reviews (21)

Rate This Recipe

SILVERHAPPYGIRL

Nov. 11, 2005

"This is great with a few changes...one small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather than the ..." See morecrystalized. Very tasty- and just what I was looking for!!"

BIGSISTER1

Dec. 2, 2005

"This was a great soup - up to the point that I added the last two ingredients at which point it stopped being ginger carrot soup and became cream of orange juice soup. Not that I have a problem with o..." See morej - except maybe as a soup. It's still a good recipe as written but I really couldn't taste the carrot. Next time I'll skip the juice -maybe play with doubling the chicken broth and then decide if I want to add the fat-free half&half after pureeing."

TANYA M

Jan. 3, 2006

"I loved this recipe. I used 2 lbs of carrots and a little more stock so I would have some left over to freeze. I omitted the cinnamon, OJ and half & half as not to lose the carrot taste...." See more"

More Reviews