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Carrot Ginger Soup

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 cups chopped carrots
1 large onion, chopped
2 stalk s celery, chopped
2 Tbsp vegetable oil
1 Tbsp ground ginger
2 cans (14.5 oz. each) chicken broth
3 cups water
1/2 cup MINUTE White Rice, uncooked
1 cup milk
1/4 tsp salt
Pepper to taste
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Let's Make It
1
1. COOK and stir carrots, onion and celery in hot oil in large saucepot on medium-high heat 5 minutes or until onion is crisp-tender. Stir in ginger. Add broth and water. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until vegetables are tender.
2
2. STIR in rice; simmer an additional 10 minutes. Stir in milk.
3
3. PUREE the soup with a hand-held blender, or in batches using a countertop blender or food processor. Return soup puree to pot; cook on low heat until heated through, stirring occasionally. Season with salt and pepper.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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