Soups
Carrot Ginger Soup (for blenders) - 4-1/2 cups
Makes 4½ cups
Carrot Ginger Soup (for blenders) - 4-1/2 cups
Makes 4½ cups
A small amount of ginger goes a long way in this naturally
sweet soup. Increase the amount for an even bigger kick.
Nutritional information per serving (about 1 cup):Calories 133 (47% from fat) / carb. 13g / pro. 6g / fat 7g / sat. fat 4g / chol. 15mg / sod. 580mg calc. 55mg / fiber 2g
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 1-inch piece fresh ginger, peeled and finely chopped
- ¾ teaspoon kosher salt, divided
- 1 pound carrots, peeled and cut into ½-inch slices
- ¼ teaspoon ground cinnamon
- ¹∕8 teaspoon ground allspice
- pinch freshly ground nutmeg
- 1 thyme sprig
- 4 cups chicken broth, low sodium
Preparation
- In a large skillet, heat the butter or olive oil over medium heat. Once hot,
add the onion, garlic, ginger and ¼ teaspoon of the salt. Cook until soft and fragrant, about 5 minutes. - Add the carrots, remaining salt, cinnamon, allspice, nutmeg and thyme sprig to the skillet; stir to coat ingredients and cook until carrots are slightly tender, about 8 minutes. Remove thyme sprig.
- Put the softened vegetables into the blender jar. Add chicken broth. Secure lid.
- Select the Soup function and press Start.
- When soup has finished blending, carefully remove lid—soup will be hot. Taste and adjust seasoning as desired.
