Carrot Ginger Soup Recipe

Try this Curried Carrot Ginger Soup Recipe – it is delicious, nutritious and very easy to cook. The carrot and ginger soup is low in calories and fat and you can enjoy it with crusty wholemeal bread. This Curried Carrot Soup can be served as warm or cold carrot soup.




Recipe Nutritional Profile: Healthy Weight, Heart Healthy, High Fiber, Low Calories, Low GI, Low Cholesterol, Low Saturated Fat, Vegetarian, Good Source of Vitamin A and C.

4 Servings

Preparation time: 10 min.

Cooking time: 15 - 20 min.

Printable Carrot Ginger Soup Recipe
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Curried Carrot Soup With Ginger
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
141
Calories from Fat
41
% Daily Value*
Total Fat
5g
7%
Saturated Fat
1g
5%
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Cholesterol
2mg
1%
Sodium
111mg
5%
Total Carbohydrates
26g
9%
Dietary Fiber
7g
28%
Sugars
7g
Protein
3g
6%
Vitamin A    185% Vitamin C    20%
Calcium    12% Iron    10%
Potassium    8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

1 tbsp olive oil;

1 medium onion, chopped;

450g (1 lb) carrots, peeled and chopped;

1 small parsnip, peeled, chopped;

5 celery stalks, chopped;

30 g (1 oz) root of ginger, peeled and chopped;

2 tbsp curry powder;

1 liter (2 pint) hot, low salt vegetable stock;

4 tbsp low fat yogurt to garnish;

Coriander leaves, chopped to garnish.


How to Make Curried Carrot and Ginger Soup:

  • Heat the olive oil in a large pan over a medium heat, add the onion and cook until the onion is translucent. Add the curry powder, ginger, carrots, parsnips, and leek and cook for a few minutes before adding the vegetable stock (add as much stock just to cover the vegetables). Cook until the vegetables are tender.
  • Pour the content of the pan into a food processor or blender and whiz until smooth adding seasoning and freshly ground black pepper to taste and more vegetable stock if needed.
  • Dish up into warm bowls garnished with yogurt and coriander leaves.

This recipe is also known as:
How to Make Carrot and Parsnip Soup Recipe
Making Curry Carrot Soup
Preparing Curried Carrot Soup Recipe


Author: Lana Soko





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