Using a food processor to chop the vegetables makes the prep time super quick for this soup. Use quick pulses just until the onion is chopped to prevent it from getting mushy. Once you've started cooking the onion, chop the carrots. There's no need to worry about getting the sizes just right since the soup is puréed after cooking.
For a milder soup, reduce or eliminate the amount of ginger used.
Be very careful when puréeing a hot soup. Cool slightly before puréeing and avoid filling the blender or food processor more than three-quarter full.
Add calories by increasing the amount of cream used to 1 cup. If you are trying to lose weight, omit the cream.
Makes 5 servings
Prep Time: 15 minutes or less
Total Time: 1 hour or less
Nutritional Information Per Serving (about 1 cup): Calories 105, Total Fat 5 g, Total Carbohydrate 13 g, Dietary Fiber 3 g, Sugars 6 g, Protein 3 g, Sodium 490 mg
Recipe from American Cancer Society, What to Eat During Cancer Treatment