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Carrot-Ginger Soup
 Nutritionist Approved
At a Glance
Category:Grocery Additions
Cuisine:Asian
Approved For:Vegetarian, Diabetic
Prep Time: Less than 30 minutes
Cook Time:Less than 30 minutes
Makes: Servings(s)
Chefs notes

This is my take on the Thai Carrot Soup from Whole Foods Market—you'll love the savory flavor of fresh veggies and the spice of fresh ginger!

from Nutrisystem Member, SanDogJenn

Counts As
2 Extra: Limited + 2 Vegetable
Directions
1. Heat the broth to a simmer in a medium saucepan over medium-high heat.

2. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally.

3. Stir in ginger, carrots, potato and remaining broth and heat to a boil.

4. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.

5. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary.

6. Stir in lemon juice and garnish with chives.
Ingredients
4
 
cups
low-sodium vegetable broth
1
 
small
yellow onion, chopped
3
 
cloves
garlic, finely chopped
2
 
tsp
fresh grated ginger
1
 
lb
carrots, coarsely chopped
1
 
med
yukon gold potato, cut in 1 inch cubes
1
 
tsp
lemon juice
1
 
Tbsp
chopped chives
Variations (May affect "Counts As" values)
Serve With

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