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    You are in: Home / Recipes / Carrot-Ginger Soup Recipe
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    Carrot-Ginger Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    ratherbeswimmin''s Note:

    In 'The America's Test Kitchen Healthy Family Cookbook'. 180 cal, 8 g fat,6 g fiber per 1 1/2 cup serving. **I used jarred fresh ginger, 3 tablespoons. I pureed with stick blender in the pot--worked well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large Dutch oven over medium heat until shimmering.
    2. 2
      Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes.
    3. 3
      Stir in the ginger and cook until fragrant, about 30 seconds.
    4. 4
      Stir in the broth and bring to a simmer.
    5. 5
      Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes.
    6. 6
      Puree the soup in a blender, in batches, until smooth.
    7. 7
      Return the soup to a clean pot, stir in the milk and orange juice, and cook gently over med-low heat until the soup is hot.
    8. 8
      Season with salt and pepper to taste.
    9. 9
      Sprinkle individual bowls with chives before serving.

    Ratings & Reviews:

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    Nutritional Facts for Carrot-Ginger Soup

    Serving Size: 1 (449 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.3
     
    Calories from Fat 81
    40%
    Total Fat 9.0 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 2.2 mg
    0%
    Sodium 193.2 mg
    8%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 5.3 g
    21%
    Sugars 13.2 g
    52%
    Protein 7.2 g
    14%

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