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Citrus Ginger-Carrot Soup

 Citrus Ginger-Carrot Soup
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
5 ServingsPrep: 25 min. Cook: 30 min.

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.

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Citrus Ginger-Carrot Soup (continued)

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.