Carrot, Orange and Ginger Soup
  • 1tablespoon olive oil
  • 1pinch dried red pepper flakes
  • 1 yellow onion, diced
  • 2tablespoons minced fresh ginger
  • 4 carrots, peeled and diced
  • 2 russet potatoes, peeled and diced
  • 2cups low-sodium vegetable broth
  • 3cups water
  • 1teaspoon dried thyme
  • 1teaspoon ground cardamom
  • 1 orangejuice and zest
  • Salt and pepperto taste
  • Crystallized gingerfor garnish
  1. Set a soup pot over medium to medium-high heat for about 30 seconds. Add olive oil, red pepper flakes, onion, and ginger and quickly sauté for 2–4 minutes, or until onion is translucent. Add carrots, potatoes, broth, water, thyme, and cardamom. Bring to a boil; reduce heat and cook until carrots and potatoes are soft, 12–15 minutes.
  2. Remove from heat. In batches, purée soup in a blender or food processor until smooth. Add orange juice and zest; add salt and pepper to taste. Purée again, return to stovetop, and heat through. Serve, garnished with crystallized ginger.
Recipe Notes
Nutrition Facts
Carrot, Orange and Ginger Soup
Amount Per Serving
Calories 112
% Daily Value*
Sodium 144mg 6%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 112 cal, 20% fat cal, 3g fat, 0g sat fat, 0mg chol, 2g protein, 21g carb, 3g fiber, 144mg sodium