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Carrot Soup with Orange and Ginger

25 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
  • Kosher
  • Vegetarian
  • 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
4 cups vegetable broth, low-sodium 1 L
1/4 cup cream 15% 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 the oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, and broth. 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 (450g)

Amount

% Daily Value

Calories

150

Fat

5 g

8 %

Saturated 1.6 g
+ Trans 0.1 g

8 %

Cholesterol

10 mg

Sodium

160 mg

7 %

Carbohydrate

25 g

8 %

Fibre

5 g

19 %

Sugars

13 g

Protein

3 g

Vitamin A

166 %

Vitamin C

54 %

Calcium

8 %

Iron

6 %

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, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Good source of  :
Fibre, Folacin, Manganese, 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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Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

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Members' Reviews

25 Reviews (21 with rating only ) 95% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
butterfly21
january 01, 2013 | I would make this recipe again

Was surprisingly good. I was skeptical with the orange juice but all the flavours blended very well. It was even good the next day.

Useful 0
citychick76
july 10, 2011

wasn't crazy about it but did like the simplicity of ingredients

Useful 0
yogaplus
july 12, 2009 | I would make this recipe again

Very Good! For more protein,add a cup of red lentil. Add orange juice at end of cooking to save nutrients. Add cream in bowl make fun dribbles!

Useful 2
Jakobpunkt
january 17, 2009 | I would make this recipe again

Very good, easy to make, and keeps well in the fridge for a few days.

Useful 0

This recipe is in the following categories

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

Top Reviews

View All Reviews
yogaplus
july 12, 2009 | I would make this recipe again

Very Good! For more protein,add a cup of red lentil. Add orange juice at end of cooking to save nutrients. Add cream in bowl make fun dribbles!

Useful 2
butterfly21
january 01, 2013 | I would make this recipe again

Was surprisingly good. I was skeptical with the orange juice but all the flavours blended very well. It was even good the next day.

Useful 0
citychick76
july 10, 2011

wasn't crazy about it but did like the simplicity of ingredients

Useful 0
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