![](https://cdn.statically.io/img/www.allrecipes.com/thmb/e7O5in1ILi6p2QUzIrUypdgpPCw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4082993-31bdaea95737434194f26e3010c5ccbf.jpg)
Ingredients
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2 tablespoons olive oil
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½ cup minced onion
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¼ cup grated fresh ginger
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2 cloves garlic, minced
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4 cups Kitchen Basics® Original or Unsalted Chicken Stock
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4 cups sliced peeled carrots
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½ cup evaporated milk (or for an alternative with less fat, use half and half)
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¼ teaspoon ground cumin
Directions
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Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
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Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.
Nutrition Facts (per serving)
187 | Calories |
10g | Fat |
19g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 187 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 2g | 12% |
Cholesterol 9mg | 3% |
Sodium 550mg | 24% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 10g | |
Protein 9g | 17% |
Vitamin C 10mg | 11% |
Calcium 132mg | 10% |
Iron 1mg | 4% |
Potassium 547mg | 12% |
* 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.