Gingered Carrot Soup

Gingered Carrot Soup
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tbsp. olive oil
  • 6 each carrot, peeled and chopped
  • 1 each onion, sliced ¼" thick
  • 2 each celery ribs, chopped
  • 3 tbsp. celery leaves, chopped
  • 4 cups vegetable stock
  • 1 slice whole wheat bread, torn into bits
  • ¼ cup evaporated skim milk
  • ½ cup green onion, sliced
  • 2 tbsp. ginger, grated
  1. In a large saucepan over medium heat, heat the oil.
  2. Add the carrots, onion, celery, and celery leaves.
  3. Sauté for 5 minutes.
  4. Stir in the stock and bread.
  5. Increase heat to high and bring to a boil.
  6. Reduce heat to low, cover, and simmer until the carrots are tender, about 20 minutes.
  7. Transfer the soup, in batches if necessary, to a food processor or blender and purée until smooth.
  8. To serve hot, return the soup to the saucepan and stir in the milk and green onions.
  9. Reheat for a moment over low heat, not letting the soup boil, then stir in the ginger.
  10. To serve cold, pour into a large bowl and stir in the milk, green onions, and ginger.
  11. Cool to room temperature, then cover and refrigerate until chilled thoroughly, at least 4 hours or up to 3 days.
*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.
Nutrition Information
Serving size: 1 cup Calories: 100 Fat: 3.5g Carbohydrates: 17g Sodium: * Fiber: * Protein: 4g Cholesterol: *


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