0
No votes yet

Carrot Ginger Soup

By: gfp

This delicious soup is perfect for a cold winter evening or a fun garden dinner in the summer.  Light, and flavorful, with a lot of veggies for health.

Preparation Time Time To Table
10 min. 50 min.

Ingredients:

    • 4 Tbsp. extra light olive oil
    • 1/2 C. onion(s), dicedFODMAP
    • 1/2 C. celery, dicedFODMAP
    • 1 Tbsp. garlic clove(s), mincedFODMAP
    • 1/4 C. ginger, fresh, minced or grated
    • 3 C. carrot(s), peeled and chopped (1/2" chunks); about 5-6 carrots
    • 3 C. g.f. chicken broth , or vegetable broth
    • 1/2 tsp. white pepper
    • 1/2 tsp. sea salt, or, to taste
    • 1/4 tsp. pepper, or, to taste
    • 1 bay leaf
    • 1 C. orange juice
    • 3 chives, chopped or scallions, for garnish
    • 1/4 C. sour cream FODMAP

Heat olive oil in cook pot and add onions and celery, cook about 3 minutes.

Add garlic and ginger, cook around 30 seconds.  Place all the carrots in the pot and cook till slightly softened, around 10 minutes.

Add broth, white pepper, salt, black pepper and bay leaf and bring to a boil.  Reduce to simmer, cover and cook soup until carrots are tender, about 40 minutes.  Remove bay leaf and add orange juice.  

In small batches, puree with a blender or food processor.

Serve and garnish with a dollop of sour cream and some chives or scallions.

Yield: 

8 Servings

Nutritional Information

Serving size:
1 C.
Amount per serving
Total Calories:
107
Total Fat Calories:
72
Fat:
7gm
Saturated Fat:
1gm
Protein:
2gm
Carbohydrate:
10gm
Sugar:
5gm
Fiber:
2gm
Sodium:
400mg

Meals/Snacks with this Recipe