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Orange-Carrot Soup With Ginger's picture
  Onion 1 Medium, chopped
  Vegetable broth/Water 3 Cup (48 tbs)
  Garlic 1 Clove (5 gm), minced
  Orange juice 1 Cup (16 tbs)
  Sliced carrots 6 Cup (96 tbs)
  Skim milk 1 Cup (16 tbs)
  Diced potatoes 1 Cup (16 tbs) (White Variety)
  Honey 1 Tablespoon
  Grated ginger root 1 1⁄2 Teaspoon

Place the onion, garlic, carrots, potatoes, ginger, and 1 cup of the stock or water in a large microwave-safe casserole.
Cover with vented plastic wrap and microwave on high for 15 minutes or until the carrots are tender.
Transfer the carrot mixture along with the remaining 2 cups broth to a blender or food processor and puree.
Return to casserole.
Add orange juice, skim milk, and honey to the casserole.
Recover the casserole and microwave on high for 6 minutes or until the soup is thoroughly warm.
Let stand for 5 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 750 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.6%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 2071 mg86.3%

Total Carbohydrates 166 g55.3%

Dietary Fiber 31.3 g125.2%

Sugars 88.6 g

Protein 21 g42.7%

Vitamin A 2456% Vitamin C 311.3%

Calcium 61.3% Iron 24.8%

*Based on a 2000 Calorie diet

Orange-Carrot Soup With Ginger Recipe