Ginger and Carrot Soup
You can never have too many soup recipes, so give Ginger and Carrot Soup a try. This recipe makes 20 servings with 45 calories, 1g of protein, and 2g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up carrots, juice of lime, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Warm oil in a pot over medium heat.
Add onion; saut until softened, 6 to 8 minutes.
Add ginger and garlic; saut until fragrant, about 1 minute.
Raise heat to medium-high; stir in carrots.
Pour broth into pot, cover and bring to a simmer.
Remove cover, reduce heat to medium to maintain a simmer and cook until carrots are very tender, about 25 minutes.
Remove soup from heat and let cool slightly.
Working in batches, pure soup in a blender until smooth.
Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours.
Just before serving, stir in lime juice and yogurt. Season with salt and pepper.
Serve chilled, garnished with lime wedges, if desired.