Friday, February 15, 2008

Gingered Carrot Soup

This is the recipe that everyone is asking for. I found it on Calorie Count:

6 Servings

3 tbsp butter
1 medium onion, sliced
1 clove garlic
3 tbsp ginger root, minced
1 lb carrots, peeled and sliced
3 cups (reduced sodium fat free) chicken broth
1 cup orange juice
2 tbsp uncooked rice
1 salt and pepper to taste


In a soup pot, melt butter over medium heat. Saute onion and garlic until soft but not brown, 5 to 8 minutes.

Add ginger and carrots and saute for 5 minutes longer.

Stir in broth, orange juice and rice, reduce heat to low, cover and cook for 30 minutes.

Allow to cool, then puree in batches in food processor or blender. Add salt and pepper to taste.

Reheat before serving.

I'd suggest you make it a day before you want to serve it. The flavors really come alive the 2nd day.

The best thing about this recipe? 128 calories per serving. Eat up folks!

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