I have seen so many variations of carrot, ginger and orange soups. I played around with a few and added my own special touches. I like to keep the protein high so I added the chickpeas. You can also use white beans as a substitute. Either will work fine.
Easy Carrot Ginger and Orange Soup
4 cups low salt vegetable or chicken broth
1/2 cup low fat coconut milk
1 1/2 cup chopped onions
2 cups chopped carrots
2 15oz cans of garbanzo beans (chickpeas)
1 1/2 teaspoons Ginger Paste or equal amount of chopped fresh ginger
3 oranges, peeled, halved or 4 mandarins
1 1/2 teaspoons Ginger Paste or equal amount of chopped fresh ginger
3 oranges, peeled, halved or 4 mandarins
1/8 tsp ground cinnamon
1 pinch of ground nutmeg
1 pinch of ground coriander
Sea salt and pepper to taste
Sea salt and pepper to taste
4-6 slices of whole wheat bread, toasted
(I added a small piece of orange peel but I think it tastes better without it!)
(I added a small piece of orange peel but I think it tastes better without it!)
No comments:
Post a Comment