Gingered Carrot Soup

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President's Choice


2 tbsp (25 mL) olive oil

1 medium leek, white and pale green parts only, thinly sliced

2 tbsp (25 mL) finely chopped ginger root

3 cloves garlic, chopped

4 large carrots, sliced

1 large sweet potato, peeled and cut in chunks

½ tsp (2 mL) curry powder

1 pkg (900 mL) PC Blue Menu Chicken Broth

½ cup (125 mL) fresh orange juice

½ tsp (2 mL) salt

Gingered Carrot Soup

A lovely first course soup. Use whatever curry powder you have on hand; you may want to decrease it slightly if you use hot curry powder. Serve dolloped with Greek yogurt and sprinkled with chopped chives, if desired.

Serves: 8
Difficulty: Intermediate
Prep time: 15 minutes
Cook time: 40 minutes

Nutritional Information

Per serving: 80 calories

fat 3.5 g (of which 0.5 g is saturated)

sodium 220 mg

carbohydrate 13 g

fibre 2 g

protein 1 g

Excellent Source of Vitamin A

Excellent Source of Vitamin C

Low in Saturated fat


In medium saucepan, heat olive oil over medium heat; cook leek and ginger for 7 to 9 minutes, stirring frequently, or until softened. Add garlic; cook for 1 minute. Stir in carrots, sweet potato and curry powder. Add chicken broth and 2-½ cups (625 mL) water. Bring to a boil. Reduce heat to medium and simmer for about 20 to 25 minutes or until carrots and sweet potato are soft when pierced with a knife.
Stir in orange juice and salt. Using an immersion blender or stand blender, purée until smooth.

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