14 Carot Gold Soup


14 Carot Gold Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    cups low-sodium, reduced-fat chicken broth

  • 1

    cup coarsely chopped onions

  • 2

    cloves garlic, minced

  • 2

    teaspoons grated ginger root

  • 3

    cups coarsely chopped carrots

  • 1

    tsp ground thyme

  • ½

    up orange juice

  • ½

    cup buttermilk

  • 3-4

    drops hot pepper sauce

  • ¼

    tsp black pepper

  • 1

    tbsp. chopped fresh parsley


Pour 1/2 cup of the chicken broth in a large saucepan. Add onions, garlic and ginger root. Cook over medium-high heat for 3 minutes. Stir in remaining broth, carrots, thyme and orange juice. Bring to a boil. Reduce heat to medium-low. Cover and boil gently for 20 minutes or until carrots are tender. Working in batches, transfer soup to a blender and process until smooth. Return to saucepan. Reduce heat to low. Stir in buttermilk, hot pepper sauce and pepper. Do not let soup boil. Stir until heated through, about 2 minutes.


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