This light and flavorful soup is a great way to use up some carrots and parsnips. It’s easy to make and comes together in about 33 minutes. The fresh ginger adds a nice zing and the orange juice adds a little acidity. Perfect for a light lunch or dinner.
For 5 people
- 1 cup - Onion
- 1 pound - Carrot
- 1 pound - Parsnip
- 2 tablespoons - Fresh ginger root
- 32 ounces - Defatted chicken stock
- 3 tablespoons - Unsweetened orange juice
- Coat a soup pot with cooking spray and heat over medium heat.
- Add the onion and saute for 3 minutes.
- Add the carrot, parsnip, and ginger root and cook for 10 minutes, stirring often.
- Add the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Let the soup cool for a few minutes before pureeing in a blender or food processor.
- Add the orange juice and cook for a few minutes until the soup is thoroughly heated.
With only 160 calories per serving and 9.5 grams of fat, 2 grams of which is saturated fat, this gingered carrot and parsnip soup is a healthy and delicious meal. The carbohydrate to fat ratio is also 29.7% and it has 2 grams of dietary fiber and 28.1 grams of protein. Enjoy!