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Carrot Soup with Orange and Ginger

286 Reviews
95% would make this recipe again

Preparation : 10 min Cooking : 30 min
150 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Heart-healthy

Ingredients

1 tbsp canola oil 15 mL
1 onions, coarsely chopped 200 g
6 carrots, coarsely chopped 600 g
2/3 cup orange juice, freshly squeezed 2 oranges
2 1/2 tbsp gingerroot, coarsely grated 30 g
2 cups chicken broth 500 mL
2 cups water 500 mL
1/4 cup cream 15% [optional] 65 mL
salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: chop them coarsely.
  2. In a pot, sweat the onion in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth and water. Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot. Stir in the cream and just warm the soup a few minutes. Adjust the seasoning then serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

per 1 Serving (330g)

Amount

% Daily Value

Calories

150

Fat

5 g

8 %

Saturated 1.7 g
+ Trans 0.1 g

9 %

Cholesterol

10 mg

Sodium

430 mg

18 %

Carbohydrate

24 g

8 %

Fibre

4 g

16 %

Sugars

12 g

Protein

3 g

Vitamin A

166 %

Vitamin C

54 %

Calcium

7 %

Iron

5 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Cholesterol, Saturated Fat
Source of  :
Calcium, Copper, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E, Zinc
Good source of  :
Fibre, Folacin, Vitamin B6
Excellent source of  :
Potassium, Vitamin A, Vitamin C, Vitamin K
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 3
Fats 1

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Members' Reviews

286 Reviews (278 with rating only ) 95% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
ERIKA123
august 21, 2011 | I would make this recipe again

Excellent recipe. I added a touch of cinnamon, cayenne pepper and cumin near the end and it turned out wonderfully.

Useful 2
deestiles
december 21, 2010 | I would make this recipe again

Very delicious!

Useful 1
Laurasc
april 01, 2010 | I would make this recipe again

I didn't have fresh ginger so I used 1/2 tsp powdered ginger instead. It probably didn't have the same ginger taste as it would have had I used fresh, but it was still good. Next time I'll use fresh ginger. I also used milk instead of cream. My picky family enjoyed it. I'll definitely make it again.

Useful 1
shiana
february 02, 2010 | I would make this recipe again

The ginger adds a nice zing to it.

Useful 3
GreCan1
march 02, 2016 | I would make this recipe again

I've made this soup a few times when we've had guests and they all loved it. I used orange juice from concentrate & skim milk -- it doesn't affect the taste nor the texture.

Useful 4

This recipe is in the following categories

Vegetables | Soups | Heart-healthy | Low Saturated Fat | Halal | High Fibre | Low Cholesterol

Top Reviews

View All Reviews
Kasha
april 21, 2009 | I would make this recipe again

It is very easy to make, however I added a bit of turmeric and next time I will add some cumin to add a bit of a spicier taste to it. Maybe some AllSpices grounded will also add a really good touch. Overall, a very healthy soup that looks very sophisticated in a bowl, with a twirl or cream on top.

Useful 7
Katharsis
february 03, 2009 | I would make this recipe again

I loved this soup. I was afraid it would be too strong, but you can either cut the ginger a bit or add a little more cream to dampen the flavour. We are definitely making this again!

Useful 6
GreCan1
march 02, 2016 | I would make this recipe again

I've made this soup a few times when we've had guests and they all loved it. I used orange juice from concentrate & skim milk -- it doesn't affect the taste nor the texture.

Useful 4