Carrot-Ginger Soup With Macadamia Nuts

Jennifer Iserloh
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Yields 4 servings

1 Tbsp olive oil
1 large white onion, peeled, chopped
1 red bell pepper, seeded, chopped
3 cloves garlic, chopped
1 4-inch piece of ginger, peeled, chopped
1½ lb carrots (about 12 large carrots), peeled, chopped
4 cups low-sodium chicken broth
1 cup water
½ tsp ground turmeric
½ cup roasted, unsalted macadamia nuts (about 3 oz)
¼ cup cilantro leaves

Heat the olive oil in a large stockpot over medium. Add the onion, pepper, garlic, and ginger, and cook 3 to 4 minutes until the onions start to soften. Add the carrots, chicken broth, water and turmeric. Bring to a simmer; cook 15 minutes until the carrots are tender.

Add the nuts. Blend the soup using an immersion blender or food processor. Transfer to bowls and garnish with cilantro.

Nutrition facts (per serving): calories 322, fat 21 g (saturated fat 4 g), cholesterol 5 mg, protein 8 g, carbohydrates 30 g, fiber 9 g,
sodium 562 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013