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Citrus Ginger-Carrot Soup

Total Time

Prep: 25 min. Cook: 30 min.


5 servings

Updated: Sep. 22, 2022
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


  • 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


  1. 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.
  2. 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.
  3. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish with sour cream and cilantro.

Nutrition Facts

1 cup: 117 calories, 4g fat (1g saturated fat), 4mg cholesterol, 546mg sodium, 17g carbohydrate (10g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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