Ginger Carrot Soup by Jean Carper

SUBMITTED BY: USA WEEKEND columnist Jean Carper

"Warm up a cool autumn day with a bowl of this fragrant soup."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 tablespoon olive oil
2 large yellow onions, chopped
1 pound carrots, cut in chunks
2 cups low-fat chicken broth
2 tablespoons crystallized ginger, minced
1 teaspoon cinnamon
1 1/2 cups orange juice
1/2 cup fat-free half-and-half
Chives for garnish

READ REVIEWS (18)

DIRECTIONS

In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

For more information from Jean Carper, go to www.Jeancarper.com .

Find more recipes, hints and tips from USA WEEKEND .

REVIEWS

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Reviewed on Nov. 11, 2005 by SILVERHAPPYGIRL

This is great with a few changes...one small onion is plenty and use maybe do with extra carrots- a 1 1/2 lb instead- and try it w/ real cream! Used about 2 tsp fresh ginger, grated, rather than the crystalized. Very tasty- and just what I was looking for!!

13 users found this review helpful

Reviewed on Dec. 2, 2005 by BIGSISTER1

This was a great soup - up to the point that I added the last two ingredients at which point it stopped being ginger carrot soup and became cream of orange juice soup. Not that I have a problem with oj - except maybe as a soup. It's still a good recipe as written but I really couldn't taste the carrot. Next time I'll skip the juice -maybe play with doubling the chicken broth and then decide if I want to add the fat-free half&half after pureeing.

11 users found this review helpful

Reviewed on Jan. 3, 2006 by TANYA M

I loved this recipe. I used 2 lbs of carrots and a little more stock so I would have some left over to freeze. I omitted the cinnamon, OJ and half & half as not to lose the carrot taste.

10 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 127

Total Fat: 2.6g
Cholesterol: 3mg
Sodium: 200mg
Total Carbs: 22.7g
Dietary Fiber: 3.5g
Protein: 3.5g

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