carrot ginger soup - lynda'sSubmitted by lyndabrochu
Makes 4 servings
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low cal carrot soup - very tasty. Can up the ginger content if you like it spicy.
Can use chicken OXO cubes instead of stock
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Ingredients
| 6 |
large carrots |
| 1 |
medium onion |
| 1 |
clove garlic |
| 0.33 |
cup grated ginger |
| 3 |
cups chicken stock |
Directions
- Simmer the carrots, onion and garlic in water until tender.
- Drain the water into a cup and reserve.
- Grate the ginfger and add to carrot mixture.
- Blend the carrot mixture in a blender or food processor until smooth.
- Top up the reserved carrot water with chicken stock until you have 3 cups and reheat to boiling. You can use OXO cubes instead of stock - much easier and lower calories.
- Add the blended carrot mixture, stir and serve.
- Top with a smidge of black pepper and a tiny bit of sour cream for entertaining or leave alone.
- Serves 4. Keeps in fridge for 2 days and freezes well.
Categories
Vegetables, First Course
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Serving Size 326.4g |
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Amount Per Serving |
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Total Carbohydrates 19.4g 6%
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| Vitamin A 261% |
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Vitamin C 15% |
| Calcium 6% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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