Carrot Ginger Soup
-
10 Mins
Prep Time
-
15-20 Mins
Cook Time
-
4
Servings
- 163
Calories
- 7g
Fat
- 11g
Carbs
- 6g
Protein
Crohn’s Disease & Ulcerative Colitis
Ingredients
- ½ Tsp Onion Powder
- 4 Tsp Fresh Ginger, minced
- 2 Tbsp Olive Oil
- 1 lb Carrots, peeled and chopped
- 4 Cups Chicken Broth, reduced-sodium
- ½ lb Sweet Potatoes, peeled and chopped
- 2 Tsp Coarse Salt
- Optional Ingredient: Fresh Dill
- Optional Topping: Low-Fat Plain Greek Yogurt
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Spices in Oil In a large pot over medium heat, cook the onion powder and ginger in olive oil until fragrant, 2 minutes.
3.
Add Ingredients Add carrots, sweet potato, chicken broth, and the coarse salt.
4.
Let Simmer Simmer, uncovered, until vegetables are tender when pierced with a fork, about 15-20 minutes.
5.
Purée Until Smooth Carefully transfer the contents to a blender, and puree until smooth. (Caution: hot liquids in a blender may cause the top to pop off. Place a cloth over the blender lid and hold to secure.)
6.
Season to Taste Season with salt and pepper and sprinkle with dill and a dollop of Greek yogurt if desired.
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Remission Remix
-
Omit Garlic Powder
In step one, omit the garlic powder and replace with a diced white onion. Sauté the onion in the olive oil until slightly golden in color. Add the ginger and cook until fragrant.
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