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Classic Carrot Ginger Soup

QUICK FACTS

  PREPARATION TIME
40 min (for 4 serves)

 
  COOKING TIME
20 min (for 4 serves)
  SOUP
Vegetable
 

SUMMARY

 

A perfect cold soup on a hot summer day. Carrots, celery, milk and ginger when combined together makes a sweet and creamy taste and a kick from ginger. This recipe is low in fat, GI and calorie, just 68 kcalories per serve!

INGREDIENTS

200 g
  Carrots, chopped
25 g
  Onion, chopped
3 g
  Ginger, grated
1.00 stalk (40 g)
  Celery, chopped
0.50 lime (11 g)
  Lime Juice
125 g
  Skim Milk
0.50 cup (128 g)
  Chicken Stock
1 g
  Sea Salt
1 g
  Black Pepper, ground
5 g
  Parsley, fresh
 

METHOD

1. Heat oil in a large saucepan over a moderate heat.

2. Saute onions, carrots, celery and ginger.

3. Pour in the broth, bring to boil. Reduce heat and cook for 10-15  minutes or until vegetables are tender.

4. Add milk and simmer for another 5 minutes. Season with salt and pepper.

5. Puree the soup using a blender. Stir in the lime juice.

6. Chill for 30 minutes.

7. Laddle in serving bowls and garnish with fresh parsley leaves.

8. Serve and enjoy.

  NUTRITIONAL PANEL
Per Serve
Energy:
284.4 kJ  (68.0 kcal)
Protein:
3.8 g
Total Fat:
0.5 g
-Saturated:
0.1 g
-Mono-Unsaturated:
0.1 g
-Poly-Unsaturated:
0.0 g
Total Carbs:
9.9 g
-Complex Carbs:
0.4 g
-Sugar:
9.2 g
Fibre:
4.8 g
Water:
244.6 mL
Alcohol:
0.0 g
Cholesterol:
1.9 mg
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