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Carrot Soup
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 2 1/2 Vegetables , 1/2 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 tbsp  olive oil
1 lb  sliced carrots
2 cup  low sodium vegetable broth
0 1/4 tsp  ground thyme
1 each  bay leaves
1 tsp  frozen orange juice concentrate
1 pinch  black pepper
0 1/2 tsp  fresh ginger root
1 cup  fat free milk
1 tbsp  chopped parsley
Directions
  1. 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.
  2. 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.
  3. Pour the soup into a blender in batches and blend each batch until smooth.
  4. Put the soup back in the saucepan. Add the milk and cook for approximately 12 minutes, stirring often. Sprinkle the parsley on top.

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