A smooth carrot and ginger soup brightened with orange, the kind of light home-style bowl served warm on cool evenings with a little olive oil.
10 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the carrots and onion, and grate the ginger.
Saute the onion and carrot in olive oil for 5 minutes.
Add the ginger and cook for 1 minute.
Add the vegetable stock and cook for 20 minutes.
Blend for 1 minute until smooth.
Take the pot off the heat, stir in the orange juice, and serve.
💡 Tip: Grate the ginger finely so its heat spreads evenly through the soup.
🍽️ Serving suggestion: Serve with toasted pumpkin seeds.
~130
kcal calories
2
g protein
18
g carbs
6
g fat
9.7g
Sugar
3.9g
Fiber
674.2mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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