CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT AND GINGER SOUP
A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.
Provided by RICHARDMADGIN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
- Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
- Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
- Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 33.8 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 6.9 g, Protein 3.5 g, SaturatedFat 4.4 g, Sodium 171.7 mg, Sugar 10.2 g
CARROT-GINGER SOUP WITH ROASTED VEGETABLES
Add a can of beans to vegetable purees like we did here. It adds fiber and makes the soup extra filling.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large wide pot or Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
- Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.
- Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.
CARROT & 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
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
- Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
- Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
GINGER-CARROT SOUP
Plenty of carrots, sweet potatoes, and ginger come together in a silky soup that's easy to freeze and reheat so it's always ready to warm (you) up.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a large (5-quart) saucepan, heat oil over medium; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add carrots, sweet potatoes, ginger, broth, and 4 cups water. Season with salt and pepper.
- Bring to a boil, reduce to a simmer, and cook until vegetables are tender, about 20 minutes. Working in batches, puree mixture in a blender until smooth; add sugar and lemon juice to taste. Season with salt and pepper, if necessary. (If freezing, proceed to step 3.) Return soup to pan; heat over medium, stirring in cream, if desired.
- To freeze: Cool to room temperature. Divide among airtight containers (leaving 1 inch space at top), and freeze up to 3 months. To heat, place container upside down under hot tap water to release block of soup; place in a medium saucepan. Cover, and cook over medium-low, adding water to thin, if necessary. Stir in cream, if desired.
Nutrition Facts : Calories 134 g, Fat 3 g, Fiber 4 g, Protein 3 g
CARROT GINGER SOUP
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Provided by Emily Ott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g
CREAMY CARROT-GINGER SOUP
This recipe comes from Nicavid's Bakery & Cafe in San Antonio, and I was delighted to see it published in the local paper's "Chef's Secrets" column. Delicious hot or cold.
Provided by Elmotoo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes.
- Add the chicken stock and bring to a boil.
- Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes.
- Pour the soup into a blender or food processor and puree, then strain it back into the saucepan.
- Season to taste with salt and pepper.
GINGER CARROT SOUP
Provided by Molly O'Neill
Categories dinner, easy, weekday, soups and stews, appetizer, main course
Time 35m
Yield Six servings
Number Of Ingredients 10
Steps:
- In a large soup pan, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes. Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until the carrots are tender but not mushy.
- Remove the pot from the heat. Puree half this mixture in a food processor or blender. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole. Add more broth if necessary to achieve the desired consistency. Taste and adjust seasoning. Serve hot, garnished with a dollop of yogurt.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 4 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1142 milligrams, Sugar 12 grams
ROASTED CARROT GINGER SOUP
This is a recipe from the Simply Delicious column in Parade Magazine (2006). For optional garnishes, try a 1/4 cup of creme fraiche and/or snipped fresh chives.
Provided by rockinred
Categories Vegetable
Time 3h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit. Dot with the butter and sprinkle with the brown sugar.
- Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours).
- Transfer the vegetables and broth to a large pot.
- Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
- Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
- Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot.
- Adjust the seasonings and heat through.
- Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL).
Nutrition Facts : Calories 220.8, Fat 9.9, SaturatedFat 5.2, Cholesterol 18.3, Sodium 1505.9, Carbohydrate 22, Fiber 4.4, Sugar 11.4, Protein 11
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