Whether it’s warming up or cooling off in your neck of the woods this Ginger and Carrot Soup recipe delivers a delicious dose of veggies and fiber. Serve warm or chilled, you’ll love the fresh flavors of carrot, ginger, and lime, mixed with a bit of creaminess from gut-friendly yogurt (go for Greek yogurt for even more protein). Pair with a sandwich for a complete meal, or enjoy as a light snack.
Ginger and Carrot Soup
2 tablespoons olive oil
1 medium onion, chopped
1 2-inch piece fresh ginger, peeled, grated
1 clove garlic, sliced
2 pounds carrots (10 to 12), sliced
6 cups low-sodium vegetable broth
Juice of 1 lime, plus lime wedges for garnish, optional
1 cup plain yogurt (not nonfat)
Salt and freshly ground black pepper
1. Warm oil in a pot over medium heat. Add onion; sauté until softened, 6 to 8 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute.
2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cover and bring to a simmer. Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes. Remove soup from heat and let cool slightly.
3. Working in batches, purée soup in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
4. Just before serving, stir in lime juice and yogurt. Season with salt and pepper. Serve chilled, garnished with lime wedges, if desired.
Makes 8 servings, 1 cup each.
Nutritional Info: Calories 114 | Fat 5 g | Saturated Fat 1 g | Protein 2 g | Carbs 17 g | Fiber 4 g
Nutritional information is provided by Health.com
Have you made a chilled soup before? What’s your favorite way to enjoy it? Share your ideas in the comments below!
– Team Fitstar