Ginger, Carrot, and Orange Soup (serves 4)
1/2 C thinly sliced yellow onions
1 C celery, thinly sliced
1/2 pound carrots, very thinly sliced
3 C low-salt vegetable broth
1 1/2 tsp finely grated ginger
1/2 cup orange juice
1/2 tsp sea salt
2 tsp extra virgin olive oil
Heat a large sauce pan or Dutch oven, coated with cooking spray, over medium heat. add onion and celery; cook 5 mins, stirring occasionally. Add carrots; continue to cook another 5 mins. Add broth and ginger; bring to a boil. Add orange juice and salt. Reduce heat; cover and simmer until vegetables are very tender, about 20 mins. Transfer mixture (in batches) to a blender or use an immersion blender until smooth. Reheat if necessary. Drizzle oil over soup (optional).
Nutrition Info: Calories-83, Fat-2.5g, Cholesterol-0.8g, Fiber-3.5g, Carbs-14.9g, Protein-5.2g, Sodium-568mg, Potassium-573mg
current weight: 170.0 |
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