Ginger Carrot Soup by Jean Carper

Name: Ginger Carrot Soup by Jean Carper
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; 1.5 cups orange juice; 0.5 cup fat-free half-and-half; Chives for garnish

3.9

(30)

25 Reviews

2 Photos

Warm up a cool autumn day with a bowl of this fragrant soup.

Recipe by USA WEEKEND columnist Jean Carper

Updated on October 7, 2022

2

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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 ½ cups orange juice
½ cup fat-free half-and-half
Chives for garnish

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.

Tips

Nutrition Facts (per serving)

124	Calories
3g	Fat
23g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 124
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 1mg	0%
Sodium 215mg	9%
Total Carbohydrate 23g	8%
Dietary Fiber 4g	13%
Total Sugars 13g
Protein 3g
Vitamin C 46mg	231%
Calcium 76mg	6%
Iron 1mg	6%
Potassium 599mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.