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Prep 10min
Total30min
Servings6
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Ingredients
1
tablespoon olive oil
1/4
cup yellow or white onion, chopped
2
tablespoons ginger, peeled and grated
3 1/2
cups carrots, peeled and chopped
2
cups vegetable broth
1/4
teaspoon nutmeg, ground
1/2
teaspoon salt
Reduced fat sour cream or yogurt and chopped green onions for topping
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Steps
1
Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add grated ginger and cook until fragrant, about 3 minutes.
2
Add carrots, broth, nutmeg and salt and bring to a boil.
3
Reduce heat to a simmer and cook 15 minutes or until carrots are fork-tender. Carefully pour mixture into a blender and puree, adding water as needed to thin the mixture.
4
Pour soup into serving bowls and top with a dollop of sour cream or yogurt and chopped green onions, if desired.
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No nutrition information available for this recipe
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