Appetizers / Soups / Salads

Carrot Ginger Soup With Pressed Cottage Cheese is for Lunch.

Carrot Ginger Soup With Pressed Cottage Cheese takes several minutes to prepare.

Carrot Ginger Soup With Pressed Cottage Cheese takes several minutes to cook.

Carrot Ginger Soup With Pressed Cottage Cheese makes 4 servings.

The ingredients for Carrot Ginger Soup With Pressed Cottage Cheese are:

6 carrots peeled and thinly sliced
1 large sweet potato peeled and chopped
3 cloves garlic pressed.
2 tbsp extra virgin olive oil
2 large onions chopped
1 inch piece of peeled and sliced ginger root
6 cups of vegetable stock
1 tsp. sea salt and black pepper to taste
1/2 cup organic pressed cottage cheese

Here is how you make Carrot Ginger Soup With Pressed Cottage Cheese:

DirectionsChop onions and saut? in frying pan with olive oil and garlic until soft. Prepare carrots, sweet potato and ginger. Add to saucepan containing vegetable stock and simmer on medium heat until soft. Pur?e with food processor or hand blender. Season with sea salt and pepper to taste. Top with organic pressed cottage cheese.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user DEANNIE1966.

The nutritional information for Carrot Ginger Soup With Pressed Cottage Cheese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 233.7

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 174.5 mg
• Total Carbs: 34.9 g
• Dietary Fiber: 8.4 g
• Protein: 7.5 g