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Coupon: TB-2024

Carrot Ginger Soup

QUICK FACTS

  PREPARATION TIME
10 min (for 4 serves)

 
  COOKING TIME
30 min (for 4 serves)
  SOUP
Vegetable
 

SUMMARY

 

This vegan-friendly soup recipe is can be enjoyed by everyone; it is very low in fat, gluten-free, and packed with delicious flavours.

INGREDIENTS

3.00 tablespoon (41 g)
  olive oil
3.00 onion (267 g)
  onion, chopped
1,500 g
  carrots, trimmed, washed and cut into small pieces
45 g
  fresh ginger, grated
9.00 clove (27 g)
  garlic, minced
6.00 teaspoon (10 g)
  sweet curry powder
3 g
  coriander, ground
9.00 cup (2,295 g)
  chicken stock
3.00 cup (789 g)
  orange juice
3 g
  sea salt
3 g
  black pepper, ground
15 g
  fresh parsley, for garnish
 

METHOD

1. In a heavy stock pot, heat the oil over medium heat. Stir-fry the onion and carrots; cook, stirring occasionally for 3-4 minutes or until the onions are soft and translucent.

2. Add the ginger and garlic, stir for 30 seconds; then add the curry powder and coriander, stir for 30 seconds more.

3. Add the stock. Bring to the boil, then reduce heat to simmer; add orange juice and cook, uncovered, for 25 minutes or until carrots are tender when pierced with a fork. Season with salt and pepper, to taste.

4. Pureé with an immersion blender or blender until smooth.

5. Ladle in indivdual bowls. Garnish with parsley, if desired.

6. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
409.5 kJ  (97.9 kcal)
Protein:
2.8 g
Total Fat:
1.2 g
-Saturated:
0.7 g
-Mono-Unsaturated:
0.3 g
-Poly-Unsaturated:
0.2 g
Total Carbs:
14.2 g
-Complex Carbs:
1.6 g
-Sugar:
12.6 g
Fibre:
6.4 g
Water:
379.3 mL
Alcohol:
0.0 g
Cholesterol:
0.0 mg
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