Gingered Carrot Soup

For more great recipes visit »

President's Choice

Ingredients

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

Instructions

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.

Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.