Lunch

Carrot, ginger and pear soup is for Lunch.

Carrot, ginger and pear soup takes 15 minutes to prepare.

Carrot, ginger and pear soup takes 45 minutes to cook.

Carrot, ginger and pear soup makes 12 servings.

The ingredients for Carrot, ginger and pear soup are:

5 cups peeled, sliced carrots
4 pears, peeled, cored and diced (the riper, juicier pears are best)
1 onion, chopped
2 cups chicken broth
2 cloves garlic, minced (or more for those garlic lovers)
1/4 cup peeled, chopped fresh ginger - or 2 teaspoons dry ginger
1/4 cup margarine
1/4 cup all-purpose flour
4 cups 1% milk
salt & pepper to taste (optional)

Here is how you make Carrot, ginger and pear soup:

Makes 12 1-cup servings.Combine first 6 ingredients in a large saucepan. Bring to a boil, then reduce heat, cover and simmer 30 minutes or until the vegetables are tender. Puree vegetable mix in blender or food processor until smooth. In a large saucepan, make a basic white sauce - melt butter, remove from heat, stir in flour and gradually wisk in the milk. Return to heat. Cook stirring constantly until mixture comes to a boil and is moothly thickened. Stir in carrot puree. Heat through. (not boiling) Season with salt and pepper . I used a hot pepper sauce . Serve warm. Number of Servings: 12Recipe submitted by SparkPeople user BIGBIRD53.

The nutritional information for Carrot, ginger and pear soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 150.8

• Total Fat: 8.1 g
• Cholesterol: 4.5 mg
• Sodium: 337.6 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 2.1 g
• Protein: 5.6 g

The dietary needs meet for Carrot, ginger and pear soup is Vegetarian