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Ginger-Carrot Soup

Makes: 12 servings
Serving size: 3/4cup
Prep 30 mins Cook 50 mins
Ginger-Carrot Soup
Ingredients
  • 2  tablespoons  cooking oil
  • 3  cups  thinly sliced onion
  • 2  tablespoons  sugar
  • 1/8  teaspoon  freshly ground black pepper
  • 2  tablespoons  grated fresh ginger
  • 8  carrots (about 1-1/4 lb.)
  • 1  sweet potato
  • 6  cups  chicken broth
  • 1  cup  half-and-half or light cream
Directions

1. For caramelized onions, in a large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown, stirring occasionally. Divide in half.

2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots, and sweet potato. Bring to boiling; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half of the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in a food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions. Makes 12 (3/4-cup) side-dish servings.

Nutrition Facts (Ginger-Carrot Soup)
  • Servings Per Recipe 12,
  • cal. (kcal) 105,
  • Fat, total (g) 5,
  • chol. (mg) 9,
  • sat. fat (g) 2,
  • carb. (g) 13,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 2,
  • vit. A (IU) 8212,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 524,
  • Potassium (mg) 256,
  • calcium (mg) 50,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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