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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot Soup

Source: dLife

Creamy soup made from carrots, oranges, ginger, and thyme.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	125.8

Total Carbs	19.7 g

Dietary Fiber	4.4 g

Sugars	11.0 g

Total Fat	3.7 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	67.7 mg

Protein	3.7 g

Sodium	203.4 mg

Dietary Exchanges 3.7 Fat, 2.4 Vegetables, 0.0 Fruits, 0.3 Milk,

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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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 lb sliced carrots 2.0
2 cup low sodium vegetable broth 0.25
0 1/4 tsp ground thyme 1.0
1 each bay leaves 1.0
1 tsp frozen orange juice concentrate 1.0
1 pinch black pepper 0.5
0 1/2 tsp fresh ginger root 1.0
1 cup fat free milk 1.0
1 tbsp chopped parsley

Directions

Heat the oil in a nonstick saucepan. Cook the carrots for 10 minutes, stirring frequently. Mix in the stock and bring just to a boil.
Stir in the thyme, bay leaf, orange juice, pepper, and ginger root. Decrease the heat and simmer for 8 minutes. Remove any froth that forms. Discard the bay leaf.
Pour the soup into a blender in batches and blend each batch until smooth.
Put the soup back in the saucepan. Add the milk and cook for approximately 12 minutes, stirring often. Sprinkle the parsley on top.