Carrot Soup with Orange and Ginger

14 Reviews
91% would make this recipe again

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Preparation : 10 min Cooking : 30 min
160 calories/serving

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Ingredients

1 tbsp canola oil 15 mL
1/2 fennels, coarsely chopped 170 g
6 carrots, coarsely chopped 600 g
2/3 cup orange juice, freshly squeezed 2 oranges
2 1/2 tbsp gingerroot, coarsely grated 30 g
4 cups Allergen-Free Vegetable Broth 1 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: chop them coarsely.
  2. In a pot, sweat the fennel in oil over medium heat for about 3-4 min. Add the carrots, orange juice, coarsely grated ginger, broth . Bring to a boil, lower the heat, cover and simmer until the carrots are tender, about 25 min.
  3. Purée the soup in a blender or processor, then pour it back into the pot and warm it up a few minutes. Adjust the seasoning then serve.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

160

Fat

7 g

10 %

Saturated 0.8 g
+ Trans 0.1 g

4 %

Cholesterol

0 mg

Sodium

440 mg

18 %

Carbohydrate

25 g

8 %

Fibre

6 g

24 %

Sugars

12 g

Net Carbs

19 g

Protein

3 g

Vitamin A

272 %

Vitamin C

71 %

Calcium

9 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Fibre, Folacin, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Magnesium, Manganese, Vitamin B6
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 3
Fats 1
More info
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Reviews

14 Reviews (13 with rating only) 91% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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jennifer B.
june 13, 2017

Too watery, and too much ginger. Next time I will add one potato, and put half of the ginger.

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