Light Carrot Ginger Soup
Serves about 2. Recipe adapted from Cooking Light.
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients:
- 1 pound organic carrots, diced
- 3 1/2 teaspoons sesame oil
- 1 medium shallot, diced
- 2 cups low-sodium chicken broth
- 2 teaspoons grated fresh ginger root
- Liberal dashes of salt and pepper
- Crème fraiche or Greek yogurt as garnish
- Mint leaves
Directions:
- Heat oil in a large pot over medium high heat. Add shallots and cook until softened, about 2 minutes. Add in carrots and cook until carrots are soft, about 5 more minutes. Pour broth over carrots and bring mixture to a boil. Add salt and pepper. Then, reduce heat and simmer mixture for about 15 – 20 minutes.
- Remove mixture from the pot and place in a food processor. Add ginger and pulse on low until mixture is smooth. Add additional salt and pepper to taste.
- Pour mixture into soup bowls and garnish with crème fraiche or Greek yogurt and mint leaves. Serve warm and enjoy!
Nutritional information per serving (about 1 cup):
Calories: 128
Fat: 4 grams
Carbohydrates: 18.5 grams
Fiber: 1.2 grams
Protein: 5.5 grams
Weight Watchers Points: 3