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Creamy Gingered Carrot Soup

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Green Onions

Green Onions card price 3 for .99 or Radishes, B.C., Bunch

card price 3 for .99

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Russet Potatoes

Russet Potatoes card price 5.99 ea No. 1 Grade, B.C., 20 lb Bag

card price 5.99 ea

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Ingredients

15 mL peanut oil,1 tbsp
500 g baby carrots, 1 lb
2 stalks celery, chopped, 2
1 large white or yellow onion, sliced, 1
1.125 L water, 4 1/2 cups
500 mL skim or 1% milk, 2 cups
500 g baking potatoes, peeled & sliced, 1 lb
75 mL Western Natural creamy peanut butter, 1/3 cup
30 mL fresh ginger root, minced, 2 tbsp (or 10 mL/2 tsp ground ginger)
7 mL salt, 1 1/2 tsp
7 mL white pepper , 1 1/2 tsp

Preparation

Place a stockpot over low heat; add the oil, carrots, celery, and onion; cover. Stir occasionally for 8 minutes, or until the onions are translucent.

Add the water, milk, potatoes, peanut butter, ginger, salt, and pepper. Cover, and bring to a boil. Reduce the heat. Simmer, uncovered, until the veggies are tender, about 25 minutes.

In a blender, puree the soup in batches. Return the pureed soup to the clean stockpot. Adjust the seasonings. Heat through over low heat.

Yield

Serves 6

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 6
Amount Per Serving:
Calories: 232 Calories from Fat: 90
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 10g
15%  
Carbohydrates 30g
10%  
Dietary Fiber 5g
20%  
Calories 232kcal
11%  
Protein 9g
15%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.