Best Low Fat Carrot Ginger Soup Recipes

CREAMY CARROT GINGER SOUP

Steps:

• In a large pot heat the olive oil over medium heat. Add the sliced onion, a good pinch of salt and pepper cook for about 3 minutes, or until the onion starts to soften.
• Add the carrots, stir well, and cook for other 5 minutes.
• Add ginger, garlic and turmeric, mix well and cook for another minute.
• Add broth, coconut milk, and bring to the boil.
• Reduce the heat and simmer for about 20 until the carrots are cooked through and soft. Stir occasionally.
• Remove the pot from the heat, check the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid before blending).
• Let cool slightly and transfer to a high-powered blender or blend it with an immersion blender. Blend until smooth, taste, and adjust seasonings.
• Serve warm or cold, with ground black pepper, and lemon or lime wedges for an extra zesty flavor if you like. Enjoy it!

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

LOW-FAT CARROT GINGER SOUP

Steps:

• In a blender put 1 package of frozen carrots, hot water, 1 cube vegetable or chicken bouillon, skim milk, grated ginger, and honey. Puree and warm in microwave for 2 minutes.