Cranberry-Carrot Soup With Ginger
Published November 21, 1998
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
2 pounds carrots
4 cups cranberries (1 pound)
5 cups water
⅓ cup sugar
1 ½ teaspoons ground ginger
½ teaspoon salt
Pinch of nutmeg
Juice of 1 lemon
Freshly ground black pepper
1 cup sour cream
Nutritional analysis per serving (8 servings)
29 grams carbs; 17 milligrams cholesterol; 169 calories; 1 gram monosaturated fat; 3 grams saturated fat; 6 grams fat; 6 grams fiber; 240 milligrams sodium; 2 grams protein; 17 grams sugar
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.
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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.
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.