CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROT GINGER SOUP
This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.
Provided by Emily Ott
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
- Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.1 g, Cholesterol 35.2 mg, Fat 12.4 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 603.7 mg, Sugar 8.1 g
WEIGHT WATCHERS (WW) ZERO POINT CARROT AND GINGER SOUP
This came from a leaflet in a Weight Watchers meeting. I have replicated it as the original recipe but i found for my tastes I liked a little more ginger and a little less water to make it thicker. It freezes well and is ideal for when the munchies strike. I think this would also be nice if the ginger was replaced with cumin or chili and the stock with coconut milk (although this would add a points value)
Provided by PinkCherryBlossom
Categories Vegan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the onion and ginger in a pan with 6 tbsp of the stock.
- When the onion has softened slightly add the carrots and stock.
- Simmer for 20 minutes.
- Liquidise the soup and season if desired.
- Place the soup back in the pan and add the mini pasta shapes.
- Simmer for a further 5 minutes.
CARROT & GINGER SOUP
Low-fat and warming, this bean and vegetable soup makes a healthy lunch or dinner - for even more nutrients, top with sliced almonds
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion, ginger and garlic, and fry for 5 mins until starting to soften. Stir in the nutmeg and cook for 1 min more.
- Pour in the stock, add the carrots, beans and their liquid, then cover and simmer for 20-25 mins until the carrots are tender.
- Scoop a third of the mixture into a bowl and blitz the remainder with a hand blender or in a food processor until smooth. Return everything to the pan and heat until bubbling. Serve topped with the almonds and nutmeg.
Nutrition Facts : Calories 293 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CARROT AND GINGER SOUP - WW
I have posted this recipe in response to a request for WW low point soup. It is taken from the WW Family Fave cookbook. This recipe serves 4 and each serve has a points value of 1/2 point.
Provided by jackandfiona
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan and add the onion and celery.
- Cook until soft and add ginger.
- Add the stock and carrots.
- Cook gently until the carrots are tender.
- Cool slightly.
- Transfer the mixture to a food processor or blender.
- Process until smooth.
- Return the mixture to the saucepan and reheat.
- Serve in warm bowls with the yoghurt swirled on top of soup.
Nutrition Facts : Calories 157.1, Fat 3.3, SaturatedFat 0.7, Cholesterol 1.2, Sodium 199.9, Carbohydrate 30.4, Fiber 7.8, Sugar 14.6, Protein 3.9
CARROT AND GINGER SOUP
My 2 year old loved this soup. Can be frozen. Great way to go through some carrots. Light meal for a summer day and hot and warming for a cold day.
Provided by Tessa Morales
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, melt butter over medium heat.
- Add onions and sauté until translucent, about 5 minutes.
- Add gingerroot and cook 2 minutes longer.
- Add carrots and stock to onions; heat to boiling over high heat.
- Reduce heat to low, cover and cook carrots until tender, 15 to 20 minutes.
- (Alternately, you can cook the carrots first, then add to stock- no need to thinly slice) Use hand blender to blend carrot mixture, in batches, until smooth.
- Salt and pepper to taste.
- Heat soup over low heat until hot.
- Ladle into bowls and serve.
- Use the vegetable stock for vegetarians.
Nutrition Facts : Calories 163.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 513.5, Carbohydrate 17.4, Fiber 2.9, Sugar 8.1, Protein 5.7
CANNED CARROT AND GINGER SOUP
This recipe may make about 2 quarts. I double or triple it, depending on my carrot supply from my garden. It must be pressure canned. Do not process/ can with cream added. Add cream only when ready to serve. This recipe DOES NOT follow USDA canning rules. If this bothers you, do not continue reading. The concern is that the heat may not penetrate into the middle of the quart jars because the soup is thick. However, I (and many others) have canned it for years with no problem.
Provided by Spencer 2
Categories Low Protein
Time 1h
Yield 1/2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large, stainless steel stockpot over medium heat. Add garlic, onions, celery, carrots and ginger. Saute for 10 minutes, stirring frequently. Add the stock to the vegetables and bring to a boil. Reduce heat to a lively simmer and cook until the carrots are tender, approximately 30-35 minutes.
- Remove from the heat. Add coriander, ground ginger and honey. Puree the soup in pot using an immersion blender or work in batches with a regular blender until smooth.
- Ladle the hot soup into sterilized 1 quart jars, leaving 1" headspace. Wipe rims to clean, place lid and ring on jar. Pressure can for 75 minutes at 10 pounds of pressure. After pressure drops, remove from canner. Check seals, label and store.
- When ready to serve, add 1/2 cup heavy cream to each quart of soup. Stir, heat and serve.
More about "carrot and ginger soup ww recipes"
SPICED CARROT & GINGER SOUP | HEALTHY RECIPE | WW UK
From weightwatchers.com
Servings 4Total Time 30 minsCategory Lunch
- Mist a large pan with cooking spray and cook the ginger and garlic over a medium heat for 2 minutes until softened. Add the harissa and spices and cook for 1 minute until fragrant. Add the carrots and stir to combine.
- Pour in the stock and bring to the boil. Reduce the heat, then simmer, covered, for 20 minutes until the carrots are just tender.
- Using a stick blender, blitz the soup until completely smooth. Ladle into bowls, scatter over the fresh herbs, season with freshly ground black pepper and serve with the salad leaves on the side.
CARROT & GINGER SOUP | WEIGHT WATCHERS | POINTED …
From pointedkitchen.com
4.8/5 (18)Total Time 45 minsCategory SoupsCalories 63 per serving
CARROT GINGER SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
CARROT AND GINGER SOUP | HEALTHY RECIPE | WW AUSTRALIA
From weightwatchers.com
Servings 4Total Time 30 minsCategory Dinner,Lunch
- Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 3–5 minutes or until softened. Add the ginger and garlic and cook, stirring, for 1 minute.
- Add the carrots, potato and stock and bring to the boil. Reduce heat, cover and simmer for 15–20 minutes or until the vegetables are softened.
- Using a stick blender or food processor, puree the soup until smooth. Return soup to the pan and stir over low heat until heated through. Season with salt and freshly ground black pepper.
- Combine basil paste and lemon juice in a small bowl. Serve soup drizzled with the basil mixture.
CREAMY CARROT GINGER SOUP | HEALTHY SLIMMING RECIPE
From fatgirlskinny.net
10 BEST WEIGHT WATCHERS CARROT SOUP RECIPES | YUMMLY
From yummly.com
CARROT AND ORANGE-GINGER MUFFINS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
A TASTY CARROT GINGER SOUP RECIPE FROM THE LITTLE CRITICS COOKBOOK
From eatnorth.com
CARROT AND GINGER SOUP RECIPE - BBC FOOD
From bbc.co.uk
CARROT GINGER SOUP - HALF CUP HABIT
From pulses.org
CARROT & GINGER SOUP - MAGIMIX RECIPE OFFICIAL MAGIMIX RECIPES
From magimix.co.uk
CARROT AND GINGER SOUP WW RECIPE - WEBETUTORIAL
From webetutorial.com
WEIGHT WATCHERS SPICED CARROT AND GINGER SOUP | HEALTHY …
From healthydietmag.com
CARROT SOUP - HOW TO PREPARE CARROT GINGER SOUP - EASY SOUP …
From youtube.com
WEIGHT WATCHERS WW ZERO POINT CARROT AND GINGER SOUP RECIPES
From recipegoulash.cc
RECIPES, IDEAS AND COOKING TIPS | NATIONAL TRUST
From nationaltrust.org.uk
BEST CARROT GINGER SOUP RECIPE — HOW TO MAKE CARROT GINGER …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love