Carrot Ginger Soup

Leslie's Featured Recipes.
This tasty, creamy soup is a staple lunch for me in the fall and winter.  I love the combination of ginger, orange and carrots. It's also a delicious low-calorie starter to any meal.

Carrot Ginger Soup


Quantity Ingredients
1 tbsp / 15 ml canola oil
1 cup / 250 ml chopped onion
4 cups / 1 L chopped carrot
2 cups / 500 ml diced potato
1 tbsp / 15 ml grated fresh ginger root
4 cups / 1 L water
1 cup / 250 ml orange juice
1 tsp / 5 ml coarse sea salt, or to taste
1/2 tsp / 2 ml nutmeg
1/4 tsp / 1 ml cinnamon
1/4 tsp / 1 ml cumin
1/4 tsp / 1 ml freshly ground black pepper, or to taste


Heat oil in a large saucepan over medium heat.  When pan is hot, add onions; reduce heat to medium and sauté for 8 to 10 minutes.

Add carrot, potato, ginger root, water, orange juice, salt, nutmeg, cinnamon, cumin, and pepper.  Cover and bring to a boil; reduce heat and simmer for 30 minutes.

Remove from heat; puree with a hand blender until carrots and potatoes are broken up, but still slightly chunky, or to desired consistency.

Per 1 cup (250 ml) serving: 94 calories, 2 g protein, 2 g total fat (0 g saturated fat), 18 g carbohydrate, 3 g fibre, 0 mg cholesterol, 342 mg sodium

Source: Leslie Beck's Healthy Kitchen