Recipe Details

Carrot and Ginger Soup

Number of Servings: 4

Serving Size: 1/2 cup

Carrot and Ginger Soup

Name: Amount:
olive oil 0.50 Tbsp
shallots, chopped 0.50 cup
ginger, minced 4 Tbsp
carrots, diced 1.50
low-fat, low-sodium chicken broth 1 quart
white pepper 1 dash
heavy cream 4 Tbsp
fresh chives, chopped 1 Tbsp

In a large pot, heat the olive oil over medium heat. Add the shallots and ginger. Cook until the shallots become translucent. Add the diced carrots and enough chicken stock to cover them. Bring the liquid to a boil, then reduce the heat to simmer. Skim off any scum or fat which floats to the surface, cover the pot tightly, and cook for 15-20 minutes, or until the carrots are very soft.


Place the carrots and chicken stock into a blender or food processor and puree until smooth. Season with salt and white pepper. Serve immediately and garnish with a dollop of heavy cream and fresh chives.

Nutritional Information (per serving)
Calories 105
Calories from Fat 19
Total Fat 2g
Saturated Fat 1g
Cholesterol 0mg
Sodium 353mg
Potassium 2mg
Carbohydrates 21g
Dietary Fiber 5g
Sugars 12g
Protein 2g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange 4 Vegetable