Gingered Carrot Soup by idioteqnician

“Since I just finished a bowl of this soup, I thought I’d post a recipe that I’ve made many times and that everyone always loves.”

3 Tbs. butter
1 medium onion, sliced
1 garlic clove
1 Tbs. minced fresh ginger
1 lb. carrots, peeled and sliced
3 cups vegetable broth
1 cup orange juice
2 Tbs. raw white rice
salt and pepper to taste

1. In large saucepan, heat butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes. Add ginger and carrots, and sauté 5 minutes longer.

2. Stir in broth, orange juice, and rice, reduce heat to low, cover and cook for 30 minutes. Allow to cool, then purée in batches in food processor or blender. Add salt to and pepper to taste. Reheat before serving. Serves 6.

Per serving: 140 calories, 2g protein, 6g total fat (3.5g saturated fat), 20g carbohydrates, 15mg cholesterol, 340mg sodium, 3g fiber, 10g sugars.

TexasWren’s Soups

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1 Comment »

  1. Idioteqnician said

    Ha! I went looking for my old online version of this soup and found it on your website. Glad you like it!

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