Dinner

Cream of Carrot Soup with Fresh Ginger is for Dinner.

Cream of Carrot Soup with Fresh Ginger takes 60 minutes to prepare.

Cream of Carrot Soup with Fresh Ginger takes 45 minutes to cook.

Cream of Carrot Soup with Fresh Ginger makes 12 servings.

The ingredients for Cream of Carrot Soup with Fresh Ginger are:

7 cups chicken, or vegetable stock
2 lbs. fresh carrots, peeled
3 leeks slice in half lengthwise and thoroughly cleaned
1 yam peeled
4 stalks celery
4 tbsp. Butter
1 3 inch piece fresh ginger root, peeled and grated
1 tsp. ground nutmeg
1 tsp. salt
1 tsp. freshly ground pepper
1 cup of half and half cream (or heavy cream) optional

Here is how you make Cream of Carrot Soup with Fresh Ginger:

Chop all vegetables into small pieces (approximately 1/2-inch cubes). In a large pot, bring stock to a boil. While stock is heating, in a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetable are browned. Add remaining butter as needed. Add sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour it through a fine mesh strainer. Add salt and pepper to taste. To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.Number of Servings: 12Recipe submitted by SparkPeople user JENSFIT1.

The nutritional information for Cream of Carrot Soup with Fresh Ginger is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 139.5

• Total Fat: 15.2 g
• Cholesterol: 17.6 mg
• Sodium: 608.4 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 3.0 g
• Protein: 3.7 g

The dietary needs meet for Cream of Carrot Soup with Fresh Ginger is Low Fat