The bold touch of ginger in this soup gives it real personality. Ginger is especially helpful in easing digestion, which helps to relieve nausea, an upset stomach, and even motion sickness. The high carrot content helps you get nearly 300% of the daily requirement of vitamin A. All that for under 150 calories a serving! Health never tasted so good.
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Ingredients
- 1 tbsp olive oil
- 4 garlic cloves chopped
- 1 yellow onion chopped
- 1 inch ginger about the size of a golf ball, peeled and chopped
- 4 cups vegetable stock or water
- 1/2 tsp salt-free spice blend like Mrs. Dash or TJ's 21 Seasoning Salute; optional if using vegetable stock
- 1/2 tsp salt (omit if using vegetable stock instead of water)
- 2 lbs carrots washed, unpeeled, and cut into large chunks
- 1 15-oz can garbanzo beans drained, or 1 1/2 cups cooked
- 1 tbsp maple syrup (optional)
Ingredients
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Instructions
- In a large soup pot over medium-high heat, heat olive oil and sauté garlic, onion, and ginger for 5 minutes until onion becomes translucent.
- Add remaining ingredients and bring to a boil until carrots are soft. Blend soup in batches until entire pot is blended, and return it to the soup pot. Serve immediately, or reheat when you’re ready to enjoy it.
- Store leftovers in the fridge for up to 5 days, or in the freezer for up to 2 months.
Recipe Notes
Nutrition Facts
Carrot Ginger Soup
Amount Per Serving
Calories 257
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 889mg
37%
Potassium 1108mg
32%
Total Carbohydrates 47g
16%
Dietary Fiber 11g
44%
Sugars 17g
Protein 7g
14%
Vitamin A
773%
Vitamin C
30%
Calcium
13%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.