Delish & Healthy-ish With Jen Reilly, RD

Carrot Ginger Soup

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.

CourseSoups and Stews
CuisineVegan

Servings

Ingredients

1tbsp olive oil
4 garlic cloveschopped
1 yellow onionchopped
1inch gingerabout the size of a golf ball, peeled and chopped
4cups vegetable stockor water
1/2tsp salt-free spice blendlike Mrs. Dash or TJ’s 21 Seasoning Salute; optional if using vegetable stock
1/2tsp salt(omit if using vegetable stock instead of water)
2lbs carrotswashed, unpeeled, and cut into large chunks
115-oz can garbanzo beansdrained, or 1 1/2 cups cooked
1tbsp maple syrup (optional)

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.