Carrot Orange Ginger Soup

19 80 446
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 4
Carrot Orange Ginger Soup
Health Rating
A smooth and warm nutrient dense soup!

Ingredients


2 tbsp Coconut oil
1 medium Yellow onion (chopped)
8 large Carrots (7-8 chopped)
1 tbsp minced Ginger root (peeled and grated)
1 clove(s) Garlic (finely chopped)
6 cup Vegetable stock/broth
1 can (15oz) Chickpeas, canned, drained (organic)
2 tbsp Coconut oil (melted)
1/4 tsp Sea salt
1 tsp Curry powder
1 cup Orange juice (freshly squeezed)
1 tsp Sesame oil (a splash)
1 tbsp Honey, raw
1 tbsp Curry powder
1/2 tsp Cinnamon
1 tsp Sea salt
1/4 tsp Black pepper
1 tsp Red pepper flakes (optional - to taste)
1/4 cup Parsley, fresh (optional)

Instructions


1. Preheat oven to 350 degrees.

2. Melt coconut oil over medium heat. Add onions and saute until translucent.

3. Add carrots, ginger, garlic and chicken stock. Bring to a boil, reduce heat and let simmer for about 20-25 minutes or until carrots are tender.

4. In the meantime, drain and rinse chickpeas and pat dry. Place chickpeas in a medium sized bowl and drizzle with melted coconut oil, sea salt and curry powder and mix until well coated.

5. Place chickpeas on a baking sheet, spread them out evenly and bake for 15-20 min. Remove from oven when done and set aside.

6. When soup has finished cooking for the above noted time, add in sesame oil, orange juice, honey, curry powder, cinnamon, salt and pepper and then remove from heat.

7. Use an immersion blender to puree soup until smooth.

8. Top with roasted chickpeas, red pepper flakes and fresh parsley and serve immediately.

 

Nutrition Facts

Per Portion

Calories 446
Calories from fat 166
Calories from saturated fat 144
Total Fat 18.5 g
Saturated Fat 16.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.1 g
Monounsaturated Fat 17.9 g
Cholesterol 0
Sodium 2491 mg
Potassium 815 mg
Total Carbohydrate 60 g
Dietary Fiber 15.5 g
Sugars 23.4 g
Protein 10.1 g

Dietary servings

Per Portion


Fruit 0.5
Meat Alternative 0.6
Vegetables 3.3

Energy sources


Pygal54%467.17280699829087205.0480953438316237%293.50503800022614209.787969727372299%355.4049178817594110.7673196698751554%37%9%CarbohydratesFatProtein

Notes:

Carrots

are high in beta carotene which converts to vitamin A in the body and is important for healthy skin, immune health and vision

Ginger

is helpful with digestion, it may help to reduce nausea and contains powerful antioxidants

Recipe from:
Soup