Ginger and Carrot Soup

Vegetarian
Gluten Free
Health score
30%
Ginger and Carrot Soup
60 min.
20
46kcal

Suggestions


Welcome to a delightful culinary experience with our Ginger and Carrot Soup! This vibrant and nourishing dish is perfect for those seeking a vegetarian and gluten-free option that doesn't compromise on flavor. With its bright orange hue and aromatic spices, this soup is not only visually appealing but also packed with health benefits.

Imagine the sweet, earthy taste of fresh carrots combined with the warm, zesty notes of ginger, creating a comforting bowl of goodness that is sure to please your palate. Each serving is a mere 46 calories, making it an excellent choice for a light meal or a refreshing starter. Whether you're hosting a gathering or simply looking for a satisfying snack, this soup is versatile enough to fit any occasion.

What sets this recipe apart is its simplicity and the ease with which it can be prepared. In just 60 minutes, you can whip up a batch that serves 20 people, making it ideal for parties or meal prep. The addition of lime juice and creamy yogurt adds a delightful tang, elevating the flavors to new heights. Plus, it can be served chilled, making it a perfect dish for warm days or as a refreshing antipasti.

Join us in savoring the deliciousness of this Ginger and Carrot Soup, and let its vibrant flavors transport you to a world of culinary bliss!

Ingredients

  • pounds carrots sliced (10 to 12)
  • piece ginger fresh grated peeled
  • clove garlic sliced
  •  juice of lime for garnish, optional
  • tablespoons olive oil 
  • medium onion chopped
  • cup yogurt plain (not nonfat)
  • 20 servings salt and pepper black freshly ground
  • cups vegetable broth low-sodium

Equipment

  • bowl
  • pot
  • blender

Directions

  1. Warm oil in a pot over medium heat.
  2. Add onion; saut until softened, 6 to 8 minutes.
  3. Add ginger and garlic; saut until fragrant, about 1 minute.
  4. Raise heat to medium-high; stir in carrots.
  5. Pour broth into pot, cover and bring to a simmer.
  6. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes.
  7. Remove soup from heat and let cool slightly.
  8. Working in batches, pure soup in a blender until smooth.
  9. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
  10. Just before serving, stir in lime juice and yogurt. Season with salt and pepper.
  11. Serve chilled, garnished with lime wedges, if desired.

Nutrition Facts

Calories46kcal
Protein10.19%
Fat35.43%
Carbs54.38%

Properties

Glycemic Index
8.49
Glycemic Load
1.7
Inflammation Score
-10
Nutrition Score
6.9534782566454%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.13mg
Naringenin
0.01mg
Luteolin
0.05mg
Isorhamnetin
0.28mg
Kaempferol
0.14mg
Myricetin
0.02mg
Quercetin
1.22mg

Nutrients percent of daily need

Calories:46.28kcal
2.31%
Fat:1.92g
2.95%
Saturated Fat:0.47g
2.93%
Carbohydrates:6.63g
2.21%
Net Carbohydrates:4.92g
1.79%
Sugar:3.29g
3.66%
Cholesterol:1.59mg
0.53%
Sodium:37.3mg
1.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.24g
2.48%
Vitamin A:7591.26IU
151.83%
Fiber:1.71g
6.83%
Vitamin K:7.05µg
6.72%
Potassium:177.32mg
5.07%
Manganese:0.09mg
4.44%
Vitamin C:3.66mg
4.43%
Vitamin B6:0.08mg
3.82%
Vitamin E:0.51mg
3.43%
Calcium:32.05mg
3.21%
Phosphorus:29.82mg
2.98%
Vitamin B2:0.05mg
2.7%
Folate:10.73µg
2.68%
Vitamin B1:0.04mg
2.46%
Vitamin B3:0.47mg
2.34%
Magnesium:7.94mg
1.99%
Vitamin B5:0.18mg
1.83%
Copper:0.03mg
1.33%
Zinc:0.2mg
1.31%
Source:My Recipes