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Carrot and Ginger Soup

 
One serving costs about $0.99

$0.99 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,dairy-free,gluten free,dairy free soup
spoonacular Score:48%

Spoonacular Score: 48%

 

Carrot and Ginger Soup might be just the soup you are searching for. This recipe makes 8 servings with 110 calories, 2g of protein, and 4g of fat each. For 99 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have pepper, vegetable broth, , and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes about about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Similar recipes include Carrot-ginger-miso Soup And Minted Pea Soup, Carrot Ginger Soup, and Carrot Ginger Soup.

Ingredients

Servings:
2 Tbsps
2 Tbsps olive oil
olive oil
1 medium
1 medium onion
onion
1 cup
1 cup celery
celery
2 cloves
2 cloves garlic
garlic
2 Tbsps
2 Tbsps ginger
ginger
6 cups
6 cups low sodium vegetable broth
low sodium vegetable broth
5 cups
5 cups carrots
carrots
1.5 cups
1.5 cups diced sweet potato
diced sweet potato
2 sprigs
2 sprigs fresh thyme
fresh thyme
0.75 tsps
0.75 tsps kosher salt
kosher salt
0.25 tsps
0.25 tsps black pepper
black pepper
some
some green tart apple
green tart apple
some
some sweet roasted pumpkin seeds
sweet roasted pumpkin seeds
some
some gluten free croutons
gluten free croutons
2 Tbsps olive oil
2 Tbsps
olive oil
1 medium onion
1 medium
onion
1 cup celery
1 cup
celery
2 cloves garlic
2 cloves
garlic
2 Tbsps ginger
2 Tbsps
ginger
6 cups low sodium vegetable broth
6 cups
low sodium vegetable broth
5 cups carrots
5 cups
carrots
1.5 cups diced sweet potato
1.5 cups
diced sweet potato
2 sprigs fresh thyme
2 sprigs
fresh thyme
0.75 tsps kosher salt
0.75 tsps
kosher salt
0.25 tsps black pepper
0.25 tsps
black pepper
some green tart apple
some
green tart apple
some sweet roasted pumpkin seeds
some
sweet roasted pumpkin seeds
some gluten free croutons
some
gluten free croutons

Equipment

immersion blender
immersion blender
dutch oven
dutch oven
immersion blender
immersion blender
dutch oven
dutch oven


Instructions

In a Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and ginger. Cook until fragrant, about 1 minute. Add the vegetable broth, carrots, sweet potato, thyme sprigs, salt, and pepper. Bring to a boil and reduce to a simmer. Cover and cook over low heat until vegetables start to break down, 40 to 45 minutes. Blend with an immersion blender for desired consistency. Serve immediately. The soup may be refrigerated in airtight containers for up to 4 days or in the freezer for up to 2 months.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.99
Ingredient
2 tablespoons olive oil
1 medium onion
1 cup celery
2 cloves garlic
2 tablespoons ginger
6 cups low sodium vegetable broth
5 cups carrots
1.5 cups diced sweet potato
2 sprigs fresh thyme
¼ teaspoons black pepper
some green tart apple
some sweet roasted pumpkin seeds
some gluten free croutons
Price
$0.33
$0.24
$0.38
$0.13
$0.08
$4.53
$1.12
$0.66
$0.11
$0.01
$0.28
$0.03
$0.01
$7.93

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're trying to cut back on empty carbs, try replacing croutons with something healthier, like a soup topper of nuts and seeds. If croutons are a necessity, look for a whole wheat variety or make your own.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
109k Calories
1g Protein
3g Total Fat
18g Carbs
12% Health Score
Limit These
Calories
109k
5%

Fat
3g
6%

  Saturated Fat
0.55g
3%

Carbohydrates
18g
6%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
1004mg
44%

Get Enough Of These
Protein
1g
3%

Vitamin A
17351IU
347%

Vitamin K
17µg
16%

Fiber
3g
15%

Manganese
0.25mg
12%

Potassium
415mg
12%

Vitamin B6
0.2mg
10%

Vitamin C
7mg
9%

Vitamin E
1mg
8%

Folate
25µg
6%

Vitamin B1
0.09mg
6%

Magnesium
21mg
5%

Phosphorus
51mg
5%

Vitamin B3
1mg
5%

Vitamin B5
0.48mg
5%

Copper
0.1mg
5%

Vitamin B2
0.08mg
5%

Calcium
45mg
5%

Iron
0.57mg
3%

Zinc
0.34mg
2%

covered percent of daily need

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