Skip to main content
Epicurious
Cookbooks

Low-Fat Carrot Ginger Soup

By Roberta Lee, M.D.
Image may contain Text License Document Driving License Flyer Paper Advertisement Brochure and Poster
Low-Fat Carrot Ginger SoupTK

Recipe information

  • Yield

    Serves 2

Ingredients

1 package frozen carrots
1 1/2 cup hot water
1 cube vegetable or chicken bouillon
1/2 cup of skim milk
1 tsp ginger, grated
1 tsp honey

Preparation

  1. In a blender put 1 package of frozen carrots, hot water, 1 cube vegetable or chicken bouillon, skim milk, grated ginger, and honey. Puree and warm in microwave for 2 minutes.

From The SuperStress Solution by Roberta Lee, M.D. Copyright © 2010 by Roberta Lee, M.D. Published by Random House. All rights reserved.
For more information, please visit Dr. Lee's website at The SuperStress Solution.com
TagsSoupSoup/StewCarrotRoot VegetableVegetableGingerHerbs & SpicesStarterDinnerLunchVegetarianNut FreeGluten FreeEasyBlenderMicrowaveCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.