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This International soup features Canola oil, Or vegetable oil, Thinly sliced, White part only, Peeled and thinly. It delivers a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Carrot And Ginger Soup
Description
This International soup features Canola oil, Or vegetable oil, Thinly sliced, White part only, Peeled and thinly. It delivers a pleasant kick of heat. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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1. In saucepan over medium heat, warm oil. Add leeks and saute, stirring, about 2 minutes, until softened. Add carrots, potato and ginger; saute about 5 to 6 minutes, until vegetables are just softened. Reduce heat to medium-low, add Poultry Stock and simmer, uncovered, about 25 minutes, until vegetables are tender when pressed with a fork 2. In food processor fitted with metal blade, process soup 15 seconds, in batches, leaving some chunky texture. Add orange juice, orange zest, cinnamon, pepper and salt. Stir well. 3. To serve, ladle into individual bowls. Garnish with mint sprigs. Gail Shermeyer
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minced fresh ginger
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grated orange zest
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 194.6kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 97625.4mg4068%
- Total Carbohydrate 30.1g11%
- Dietary Fiber 6.6g27%
- Sugars 12.3g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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