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Carrot Ginger Soup

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Total Time (Minutes)
30
Difficulty
1
Servings
4
Ingredients
7
Total Prep Time: 5 Minutes
Calories Per Serving: 50
Nutrients

Nutrition Facts

Serving Size 317g

Amount per serving
Calories 50 Calories from fat: 0
% Daily Value*
Fat 0 g 0 %
Saturated 0 g 0 %
Trans 0 g
Polyunsaturated Fat 0 g %
Monounsaturated Fat 0 g %
Cholesterol 0 mg 0 %
Sodium 1120 mg 47 %
Potassium 31 mg 9 %
Carbohydrate 12 g 4 %
Fiber 3 g 12 %
Sugars 6 g
Protein 1 g
Vitamin A 290 %
Vitamin C 10 %
Calcium 4 %
Iron 2 %
Vitamin E 2 %
Vitamin K 20 %
Thiamin 4 %
Riboflavin 4 %
Niacin 4 %
Vitamin B6 8 %
Folate 6 %
Vitamin B12 0 %
Biotin 2 %
Pantothenic Acid 2 %
Phosphorus 4 %
Iodine 0 %
Magnesium 4 %
Zinc 2 %
Selenium 0 %
Copper 2 %
Manganese 8 %
Chromium 0 %
Molybdenum 8 %
Chloride 0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3/4 pound DOLE Carrots (about 6-7), coarsely chopped
  • 2 cups no-salt-added vegetable broth
  • 1 1/2 cups water
  • 1/2 cup finely chopped DOLE Onion
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 1 DOLE Green Onion, thinly sliced (optional)

Directions

  1. Combine the carrots, broth, water, onion, ginger and salt in a small pot.
  2. Bring mixture to a boil. Reduce heat to a low boil and cook for 20 to 25 minutes until carrots are easy to smash when pressed against the side of the pot with the back of a spoon.

  3. Transfer soup to a food processor or blender or use immersion blender and process until smooth.
  4. Top with green onion, if desired.
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Carrot Ginger Soup Prep Time: Cook time: Serves: 4
Nutrition facts: 50 Calories, 0 grams fat
Ingredients: 3/4 pound DOLE Carrots (about 6-7), coarsely chopped, 2 cups no-salt-added vegetable broth, 1 1/2 cups water, 1/2 cup finely chopped DOLE Onion, 1 tablespoon grated fresh ginger, 1 teaspoon salt, 1 DOLE Green Onion, thinly sliced (optional), Directions:Combine the carrots, broth, water, onion, ginger and salt in a small pot.

Bring mixture to a boil. Reduce heat to a low boil and cook for 20 to 25 minutes until carrots are easy to smash when pressed against the side of the pot with the back of a spoon.

Transfer soup to a food processor or blender or use immersion blender and process until smooth.Top with green onion, if desired.