Cranberry-Carrot Soup With Ginger
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds carrots
- 4cups cranberries (1 pound)
- 5cups water
- ⅓cup sugar
- 1½teaspoons ground ginger
- ½teaspoon salt
- Pinch of nutmeg
- Juice of 1 lemon
- Freshly ground black pepper
- 1cup sour cream
Nutritional analysis per serving (8 servings)
169 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 2 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Peel and grate the carrots. Put them in a three- to four-quart saucepan with the cranberries and water. Simmer 20 minutes, until the cranberries and carrots are very tender.
- Step 2
Strain the mixture, reserving the liquid. Transfer the carrots and cranberries to a food processor and puree. Return the carrots and cranberries to the saucepan along with the reserved cooking liquid. Add the sugar, ginger, salt, nutmeg, lemon juice and pepper to taste. Bring to a simmer.
- Step 3
Serve the soup hot, with a dollop of sour cream as a garnish on each portion.
Private Notes
Comments
Everything about this soup is off, from the color to the texture. It looks like this recipe was adjusted from an earlier version, but it still lacks depth. We ended up eating it because of the healthy ingredients, but didn’t enjoy it.