Carrot Beet Ginger Soup
95 mins (prep 30, cooking 65)
11 ingredients
6-8 servings
This soup is surprisingly good. The ginger is very subtle and the color is beautiful. When you want to use up garden produce in the fall, make this and freeze in zip lock bags for winter eating. Full of fiber and vitamins. This recipe is from I am guessing on prep time as I pulled the carrots and beets from the garden, etc.

Categories:  seasonal , north-american , low-sat.-fat , <-4-hours , bisques~cream-soups , soups-&-stews , brunch , low-carb , low-sodium , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , fall , inexpensive , vegetable , healthy-2 ,
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Serving Size (362.03 g)
Servings 6
Amount per Serving
Calories 99.69 Calories from Fat 28.53
% Daily Value *
Total Fat 3.17g 29.23%
Saturated Fat 0.52g 15.49%
Trans Fat 0.01g %
Cholesterol 1.15mg 2.3%
Sodium 829.16mg 207.29%
Total Carbohydrate 13.03g 26.05%
Dietary Fiber 2.86 g 68.71%
Sugars 6.57 g %
Protein 5.76g 69.13%
Vitamin A 10436.81IU% Vitamin C 4.91mg%
Calcium 57.27mg% Iron 1.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large garlic clove, minced fresh ginger, grated orange peel