Recipes - Ginger Carrot Soup

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Makes 4 1-cup servings

Ingredients

454 g (1 pound) baby carrots

25 mL (1 1/2 Tbsp) margarine

250 mL (1 cup) chopped onion

7 mL (1 1/2 tsp) chicken soup base

2 235-mL bottles Vanilla Ensure*

125 mL (1/2 cup) water

7 mL (1 1/2 tsp) peeled and chopped ginger root

3 mL (3/4 tsp) coriander

2 mL (1/2 tsp) grated orange peel

1 mL (1/4 tsp) ground black pepper

*This recipe can be prepared with Ensure Plus, Ensure, Ensure Fibre, Ensure High Protein, or Glucerna.
If prepared with Glucerna, the total carbohydrate per serving is 20 g.
Nutrition information will vary with product used.

Directions

• Boil carrots until tender. Drain.
• Melt margarine in a medium pan. Add onion and chicken soup base. Sauté until onion is tender, but not brown.
• Combine carrots, onion mixture, Ensure, water, ginger root, coriander, orange peel and pepper in a blender. Blend until smooth.
• Heat to serving temperature. DO NOT BOIL.

Tip
Season to your taste.