From the January/February 2011 issue of Arthritis Today, p. 20 by Jess Thomson

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Name: Carrot & Ginger Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 Tbs. olive oil; 1 large sweet onion finely chopped; 2 pounds baby carrots; 4 cups chicken or vegetable broth; 1 Tbs. fresh ginger finely chopped

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INGREDIENTS

1 Tbs. olive oil
1 large sweet onion ; finely chopped
2 pounds baby carrots
4 cups chicken or vegetable broth
1 Tbs. fresh ginger ; finely chopped

INSTRUCTIONS

1. Heat a large soup pot over medium heat. When hot, add the oil, then onion. Cook and stir 5 minutes, until onion begins to soften.

2. Add carrots, broth and ginger; bring to a simmer, then reduce heat to low.

3. Simmer for 20 to 25 minutes, until the carrots are completely tender.

4. Using a blender or a food processor, carefully puree in batches and return to the pot, thinning with extra broth or milk, if needed.

5. Season with salt and pepper and serve warm.

NOTES

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Carrot and Ginger Soup After Blender
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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 6 Servings

Calories: 121
Calories from Fat: 44 (36%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 357.1mg		12 %
Potassium 543.2mg		14 %
Total Carbohydrate 17.2g		5 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 11.8g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 121

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