Name: Creamy Ginger Carrot Soup
Cook time: 35 min
Yield: 6 Serving(s)
Cuisine: COM_JOOMRECIPE_CUISINE_
Ingredients: , 1 tbsp (15 mL) ,peanut oil; , 1 lb (500 g) ,baby carrots; , 2 ,celery stalks, chopped; , 1 ,large white or yellow onion, sliced; , 4½ cups (1⅛ L) ,water; , 2 cups (500 mL) ,skim milk; , 2 ,large baking potatoes, peeled and sliced; , ⅓ cup (75 mL) ,smooth peanut butter; , 2 tbsp (30 mL) ,fresh ginger, minced (or 2 tsp/10 mL ground ginger); , 1½ tsp (7 mL) ,salt; , 1½ tsp (7 mL) ,pepper

This tasty soup can be a great appetizer or the perfect meal to warm you up on a cold day. Either way, it’s delicious and nutritious!

Cooking time: 35 minutes
Serves: Makes 6 servings

Ingredients

Soup

1 tbsp (15 mL) peanut oil
1 lb (500 g) baby carrots
2 celery stalks, chopped
1 large white or yellow onion, sliced
4½ cups (1⅛ L) water
2 cups (500 mL) skim milk
2 large baking potatoes, peeled and sliced
⅓ cup (75 mL) smooth peanut butter
2 tbsp (30 mL) fresh ginger, minced (or 2 tsp/10 mL ground ginger)
1½ tsp (7 mL) salt
1½ tsp (7 mL) pepper

Directions

Over low heat, add oil, carrots, celery and onion to a large pot. Cover, and stir occasionally for 8 minutes, or until the onions are translucent.

Add water, milk, potatoes, peanut butter, ginger, salt and pepper. Cover and bring to a boil. Reduce heat, then simmer, uncovered, until the vegetables are tender, about 25 minutes. Remove from heat.

In a blender, puree the soup in batches. Return pureed soup to a clean pot over low heat to warm before serving. Adjust seasonings to taste.

Nutrition

Per serving: 232 calories, 10 g fat (2 g saturated fat, 5 g monounsaturated fat), 9 g protein, 30 g carbohydrates, 1 mg cholesterol, 5 g fiber, 732 mg sodium.