Low-fat Carrot and Ginger Soup

Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner – for even more nutrients, top with sliced almonds.

Carrot-and-Ginger-Soup

Yield :

  • Serving Size: 1 (301 g)
  • Servings Per Recipe: 8

Ingredients :

  • 1⁄4 cup butter
  • 2 medium onions, chopped
  • 2 tablespoons grated peeled fresh gingerroot
  • 1 1⁄2 lbs carrots, peeled and thinly sliced
  • 6 cups chicken stock or 6 cups vegetable stock
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper

Preparation :

  • In 4-quart saucepan, melt butter over medium heat.
  • Add onions and sauté until translucent, about 5 minutes.
  • Add gingerroot and cook 2 minutes longer.
  • Add carrots and stock to onions; heat to boiling over high heat.
  • Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
  • (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to
  • blend carrot mixture, in batches, until smooth.
  • Salt and pepper to taste.
  • Heat soup over low heat until hot.
  • Ladle into bowls and serve.
  • Use the vegetable stock for vegetarians.

Nutritional Info :

  • Serving Size: 1 (301 g)
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Smartpoints 6
  • Calories 163.1
  • Total Fat 8.2 g
  • Saturated Fat 4.3 g
  • Cholesterol 20.6 mg
  • Sodium 513.5 mg
  • Total Carbohydrate 17.4 g
  • Dietary Fiber 2.9 g
  • Sugars 8.1 g
  • Protein 5.7 g

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