Carrot Soup with Orange and Ginger

294 Reviews
95% would make this recipe again

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Ingredients

??? canola oil ???
??? onions, coarsely chopped ???
??? carrots, coarsely chopped ???
??? orange juice, freshly squeezed ???
??? gingerroot, coarsely grated ???
??? chicken broth ???
??? water ???
??? cream 15% [optional] ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: chop them coarsely.
  2. In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

120

Fat

3 g

5 %

Saturated 0.3 g
+ Trans 0.1 g

2 %

Cholesterol

0 mg

Sodium

420 mg

18 %

Carbohydrate

24 g

8 %

Fibre

4 g

16 %

Sugars

12 g

Net Carbs

20 g

Protein

2 g

Vitamin A

164 %

Vitamin C

54 %

Calcium

6 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Potassium, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Fibre, Folacin, Vitamin B6
Source of  :
Calcium, Copper, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 3
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

294 Reviews (286 with rating only) 95% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
february 03, 2009 | I would make this recipe again

I loved this soup. I was afraid it would be too strong, but you can either cut the ginger a bit or add a little more cream to dampen the flavour. We are definitely making this again!

Useful 6
september 22, 2009 | I would make this recipe again

We loved this soup. Easy to make , Thanks, Jackie

Useful 3
august 21, 2011 | I would make this recipe again

Excellent recipe. I added a touch of cinnamon, cayenne pepper and cumin near the end and it turned out wonderfully.

Useful 2

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