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Carrot and Ginger Soup Recipe

by Tanya

Carrot and Ginger Soup

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Carrot and Ginger Soup

Perfect served hot or cold, this carrot and ginger soup will satisfy any palate.
Prep Time:
15 Min
Cook Time:
35 Min
Total Time:
50 Min
Difficulty Level:

Servings: 1
  Yield: 8 cups

How to Make Carrot and Ginger Soup


  • 1/4 cup margarine
  • 1 medium onions, chopped
  • 3 celery stalks, chopped
  • 2 tbsp grated peeled fresh gingerroot
  • 6 cups of carrots, peeled and thinly sliced
  • 1 medium sweet potato, chopped
  • 6 cups chicken stock or 6 cups vegetable stock
  • 3 tbsp of fat-free sour cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. In a large stock pot, melt the margarine over medium heat.
  2. Add in the onions and celery and sauté for about 5 minutes until the vegetables go translucent.
  3. Add in the carrots, sweet potato, chicken stock, and gingerroot and heat to boiling.
  4. Reduce heat and simmer for 20 minutes, until carrots are tender.
  5. Remove from heat and in small batches, puree the soup until smooth.
  6. Reheat soup over low heat and add in the sour cream, salt, and pepper to taste.

Nutrition Information

Amount Per Serving  Calories: 175 Total Fat: 5g Protein: 6g
Nutrition Facts
Carrot and Ginger Soup
Servings Per Recipe: 1
Amount Per Serving
  • Calories: 175
  • Total Fat: 5g
  • Sodium: 500mg
  • Potassium: 511mg
  • Total Carbs: 18g
  • Dietary Fiber: 7.5g
  • Protein: 6g

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