Easy Carrot-Ginger Soup
Ingredients
- 8 carrots (1 pound), sliced, leaves reserved for garnish
- 1 tablespoon chopped fresh ginger
- 1 large clove garlic, smashed
- 1/4 teaspoon crushed red pepper, plus additional for garnish
- 1/2 teaspoon kosher salt
- 4 cups water
- 2 teaspoons fresh lemon juice
Preparation
1. In large pot, simmer carrots and next 5 ingredients (through water), covered, until carrots are tender (20-25 minutes).
2. Using an immersion blender (or a standard, blender working in batches), blend until smooth; add lemon juice. Divide among 4 bowls; garnish with crushed red pepper and carrot leaves. If desired, serve chilled.
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- Prep Time:
- Cook Time:
- Yield: Makes 4 servings (serving size: about 1 1/4 cups)
Nutritional Information
| Calories per serving: | 50 |
|---|---|
| Fat per serving: | 0.3g |
| Saturated fat per serving: | 0.1g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.2g |
| Protein per serving: | 1g |
| Carbohydrates per serving: | 12g |
| Fiber per serving: | 3g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 319mg |
| Calcium per serving: | 39mg |
Good to Know
The rich orange color of carrots assures that you’re getting tons of the nutrient beta-carotene. Save a few carrot leaves for an unexpected garish.
Health
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