Citrus Ginger-Carrot Soup Recipe

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The bright orange color of this cream soup give festive start to a holiday meal. The carrot, ginger and orange juice blend together to deliver a lovely flavored soup.—Jenn Tidwell, Fair Oaks, California

This recipe is:

Diabetic Friendly

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Citrus Ginger-Carrot Soup Recipe

Prep: 25 min. Cook: 30 min.

Yield: 5 Servings

25 30 55

Ingredients

1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 pound medium carrots, thinly sliced
1 tablespoon minced fresh gingerroot
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup orange juice
1 bay leaf
1/4 cup reduced-fat sour cream
2 tablespoons minced fresh cilantro

Directions

In a large saucepan, saute onion in oil until tender. Add garlic; cook 2 minutes longer. Add the carrots, ginger and pepper; cook for 2 minutes.
Stir in the broth, orange juice and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Discard bay leaf. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro. Yield: 5 servings.

Nutritional Facts 1 cup equals 117 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 546 mg sodium, 17 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Originally published as Citrus Ginger-Carrot Soup in Taste of Home Christmas Annual Annual 2011, p85