Gingered Carrot Soup

4.5

(140)

116 Reviews

26 Photos

Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.

Submitted by Kitchen Basics

Updated on June 14, 2017

26

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
½ cup minced onion
¼ cup grated fresh ginger
2 cloves garlic, minced
4 cups Kitchen Basics® Original or Unsalted Chicken Stock
4 cups sliced peeled carrots
½ cup evaporated milk (or for an alternative with less fat, use half and half)
¼ teaspoon ground cumin

Directions

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.
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.

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