March 26, 2013

Creamy Carrot Ginger Soup

Just in time for spring is this delicious carrot soup which is low on the glycemic index for all those of you who are counting carbs. This soup only has 13 carbohydrates and is under 300 calories per serving. Also remember to use fresh ginger root for this recipe. Just try to keep this soup away from the Easter Bunny!


1/4 c. olive oil (or you can use a small amount of chicken broth to cut
back on calories)
1 onion chopped
2 stalks of celery chopped
1 inch fresh ginger root peeled and chopped
4 large carrots. peeled and chopped
1 granny smith apple peeled and chopped
4 c. chicken broth
salt and white pepper
1/2 c. heavy cream (or low fat half-n-half to again reduce calories)


In a large pot, heat olive oil or broth and saute the onion, celery, apple and the ginger for about 5 minutes. Then add the both and carrots and cook until carrots are tender about 20 minutes.

Let mixture cool slightly then go ahead and puree in the blender in batches. Return all of the mixture to the pot after it is pureed, heat through and swirl a little cream or H-n-H before serving.


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