This simple, tasty soup combines a healthy dose of carrots with the interesting zing of ginger root to create an autumn favorite. It's also a surprisingly effective way to get a fussy 3-year old eater to devour half a pound of carrots for dinner.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
6 cups chicken broth
357g / 2 pounds carrots, sliced into ¼ to ½ inch pieces
Add chicken broth and carrots to a large stock pot.
2 tablespoons grated fresh ginger
Using a vegetable peeler, remove brown outer skin from ginger. Using a grater or zester, grate 2 tablespoons of ginger. Add to stockpot.
Cover stockpot and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, about 15 to 20 minutes.
Remove from heat. Using a soup ladle, transfer a portion of the soup into a blender or food processor and puree on high speed. Transfer blended soup into a separate bowl. Repeat as necessary in small batches until all of the soup has been pureed. When complete, return blended soup to large pot.
1 cup heavy whipping cream
Add cream to blended soup and heat soup over medium-high heat to bring to a boil. Immediately remove from heat.
½ teaspoon salt
½ teaspoon pepper
Add salt and pepper to taste and mix well. Ladle into soup bowls and serve immediately with bread.
From MakeBetterFood.com. . (makebetterfood.com/recipes/carrot-ginger-soup/).
Add chicken broth and carrots to a large stock pot.
Using a vegetable peeler, remove brown outer skin from ginger. Using a grater or zester, grate 2 tablespoons of ginger. Add to stockpot.
Cover stockpot and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, about 15 to 20 minutes.
Remove from heat. Using a soup ladle, transfer a portion of the soup into a blender or food processor and puree on high speed. Transfer blended soup into a separate bowl. Repeat as necessary in small batches until all of the soup has been pureed. When complete, return blended soup to large pot.
Add cream to blended soup and heat soup over medium-high heat to bring to a boil. Immediately remove from heat.
Add salt and pepper to taste and mix well. Ladle into soup bowls and serve immediately with bread.
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