Creamy Carrot Ginger Soup

9 45 141
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 5
Creamy Carrot Ginger Soup
Health Rating


2 tbsp Vegetable oil
1 medium White onion (chopped)
2 tbsp minced Ginger root
1 clove(s) Garlic (finely chopped)
227 gm Carrots (about 4 cups - sliced)
4 cup Chicken broth (stock) (can use vegetable stock or water)
1 tsp Salt
1/4 tsp Black pepper
3/4 cup Evaporated milk, Carnation (or 2% or fat free evaporated milk)


Heat oil in a heavy large saucepan over medium-high heat. Add onion, ginger and garlic. Saute until tender and fragrant, about 5 minutes.

Add carrots. Stir to combine well. Add chicken stock. Cover and simmer until carrots are tender, about 30 minutes.

Puree soup using a hand held immersion blender, blender or food processor.

Return to saucepan. Stir in evaporated milk.

Cook over low heat 5 minutes.

Taste and adjust salt and pepper to taste.

Nutrition Facts

Per Portion

Calories 141
Calories from fat 77
Calories from saturated fat 26.2
Total Fat 8.5 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 1.5 g
Cholesterol 14.2 mg
Sodium 1087 mg
Potassium 348 mg
Total Carbohydrate 11.6 g
Dietary Fiber 1.5 g
Sugars 7.3 g
Protein 4.5 g

Dietary servings

Per Portion

Milk 0.1
Vegetables 0.9

Energy sources

Recipe from: