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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Skinny Yet Creamy Carrot Ginger Soup Recipe

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This recipe for Skinny Yet Creamy Carrot Ginger Soup is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp unsalted butter
1 large white onion, chopped
3 cups low sodium fat-free vegetable broth
1 lb baby carrots, peeled
1 tbsp grated fresh ginger
1/4 cup fat-free sour cream (tofutti sour cream if vegan)
salt and white pepper to taste
2 tbsp fresh chives, for garnish
Directions:
Directions:
In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
Add sour cream, using an immersion blender, carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste
Ladle into 4 bowls and garnish with a little more sour cream if desired and fresh chives
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serving Size: 1 1/4 cups
Calories: 109.8 • Fat: 3.4 g • Protein: 3.1 g • Carb: 17.6 g • Fiber: 3.9 g • Sugar: 7.1 g

 

 

 

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