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Carrot Ginger Soup
Source: dLife

Creamy soup with carrots, ginger, onions, and parsley.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 101.2
Total Carbs 14.3 g
Dietary Fiber 3.5 g
Sugars 7.0 g
Total Fat 3.7 g
Saturated Fat 0.3 g
Unsaturated Fat 1.1 g
Potassium 272.1 mg
Protein 0.9 g
Sodium 549.8 mg
Dietary Exchanges
1 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  fresh carrots
2 each  medium onions
2 tbsp  canola oil
12 cup  low sodium vegetable broth
1 tsp  salt
1 tbsp  fresh ginger root
1 pinch  chopped parsley
  1. Heat the oil in a large pot and saute the onions and salt for about 3 minutes or until the onions are just soft. Add the carrots and ginger and saute for another 5 minutes, being careful not to burn the ginger.
  2. Add the stock (or water), bring to a boil; reduce heat, cover and simmer for 20 minutes or until carrots are soft.
  3. Pour the soup into food processor or blender and puree (this might have to be done in batches). Add the soup back to the pot and gently reheat. Stir in the parsley and serve.

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