Ginger Carrot Soup by Jean Carper


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

6 servings


  • 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


  1. 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.


Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

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.

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