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Ginger and Carrot Soup

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Yield: Serves: 8 (serving size: 1 cup)
Nutritional Information
Calories per serving: 114
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrates per serving: 17g
Fiber per serving: 4g
Cholesterol per serving: 4mg
Iron per serving: 1mg
Sodium per serving: 489mg
Calcium per serving: 95mg


2 tablespoons vegetable oil
1 medium onion, chopped
1 2-inch piece recent ginger, peeled, grated
1 clove garlic, sliced
2 pounds carrots (10 to 12), sliced
6 cups low-sodium vegetable broth Juice of one lime, and lime wedges for garnish, optional
1 cup plain yoghurt (not nonfat)
Salt and freshly ground black pepper


1. heat oil in a very pot over medium heat. Add onion; sauté till softened, six to eight minutes. Add ginger and garlic; sauté till sweet-smelling, regarding one minute.
2. Raise heat to medium-high; stir in carrots. Pour broth into pot, cowl and convey to a simmer. take away cowl, scale back heat to medium to keep up a simmer and cook till carrots ar terribly tender, regarding twenty five minutes. take away soup from heat and let cool slightly.
3. operating in batches, purée soup in a very liquidiser till sleek. Transfer to an outsized bowl, cowl and refrigerate till chilled, a minimum of two hours.
4. simply before serving, stir in juice and yoghurt. Season with salt and pepper. Serve chilled, fancy with lime wedges, if desired.

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