Gingered Carrot Soup


Wonderful flavour and low in calories  This recipe serves 4


  • 2 tbsp butter Butter, without salt
  • 6 carrots, sliced (about 4 cups) Carrots, raw
  • 1 large onions, chopped Onions, raw
  • 2 tsp grated orange zest Orange peel, raw
  • ¼ tsp ground ginger Ginger root, raw
  • 3 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1-2 tbsp lemon juice Lemon juice, raw
  • 2 tbsp orange juice Orange juice, raw
  • salt and freshly ground pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • ½ cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • orange or lemon thin strips of outer peel


Step 1

In a saucepan melt butter and cook carrots,onion, orange zest and ginger over low heat for 5 minutes. Pour in stock and bring to a boil and simmer covered for 10 minutes. Transfer to blender and add lemon and orange juice, puree until smooth. Return to saucepan and reheat gently. Season to taste. with salt and pepper, Gradually stir in milk. Serve garnished with orange peel strips.


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