CARROT CASHEW GINGER SOUP RECIPES

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CARROT GINGER SOUP RECIPE - DELICIOUS HEALTHY RECIPES MADE ...



Carrot Ginger Soup Recipe - Delicious Healthy Recipes Made ... image

This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk.

Provided by Gina

Categories     Soup

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 8

1 tablespoons unsalted butter (use oil for DF)
1 large white onion (chopped)
3 cups reduced-sodium vegetable broth
1 lb peeled baby carrots
1 tablespoon grated fresh ginger
1/4 cup reduced fat sour cream (tofutti sour cream or coconut milk for dairy free)
kosher salt and white pepper to taste
2 tablespoons fresh micro greens or chives (for garnish)

Steps:

  • Stove Directions:
  • Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/4 cups, Calories 115 kcal, CarbohydrateContent 16 g, ProteinContent 3 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 13.5 mg, SodiumContent 114 mg, FiberContent 4 g, SugarContent 8 g

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE - NYT COOKING



Carrot-Parsnip Soup With Parsnip Chips Recipe - NYT Cooking image

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.

Provided by Tara Parker-Pope

Total Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Steps:

  • Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
  • Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
  • Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 4 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 694 milligrams, SugarContent 12 grams

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