Pharmacy Notices
Lunch | Dinner | Snack

Carrot Ginger Soup

  • 10 Mins

    Prep Time

  • 15-20 Mins

    Cook Time

  • 4

    Servings

  • 163 Calories
  • 7g Fat
  • 11g Carbs
  • 6g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 163 Calories
  • 7g Fat
  • 11g Carbs
  • 6g Protein
  • 25-30 Mins Total Time
  • 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
Recipe adapted from marthastewart.com

Nourishment Note

Instructions

  • 4 Servings
  • 163 Calories
  • 7g Fat
  • 11g Carbs
  • 6g Protein
  • 25-30 Mins Total Time
  • 1

    Cook Spices in Oil In a large pot over medium heat, cook the onion powder and ginger in olive oil until fragrant, 2 minutes.

  • 2

    Add Ingredients Add carrots, sweet potato, chicken broth, and the coarse salt.

  • 3

    Let Simmer Simmer, uncovered, until vegetables are tender when pierced with a fork, about 15-20 minutes.

  • 4

    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.)

  • 5

    Season to Taste Season with salt and pepper and sprinkle with dill and a dollop of Greek yogurt if desired.

Recipe adapted from marthastewart.com

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.

There's plenty more delicious recipes to try!

Connect with a Dietitian