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Low Fat Carrot Ginger Soup

This recipe contains the beginner cook’s magic word: “microwave”. It is a low-fat, three-step recipe that’s perfect for the culinarily-challenged and goes from raw ingredients to steaming soup in less than 10 minutes. One serving contains 5% of your daily sodium intake, whereas an equivalent portion of a typical canned soup contains 55%. High quantities of vitamin A and fibre only add to this soup’s appeal.


Prep: 5:00
Total: 7:00 

Carrot Ginger Soup.png

Frozen carrots 1 cup | 250 mL 
Hot water 1.5 cups | 375 mL 
Vegetable or 
chicken bouillon 1 cube | 1 cube 
Skim milk ½ cup | 125 mL 
Ginger, grated 1 tsp | 5 mL 
Honey 1 tsp | 5 mL


1. Put all ingredients into a blender, and puree. 

2. Warm in the microwave for 2 minutes 

3. Garnish as desired, and serve hot.

Makes 2 servings (386 g / serving)
1 serving = 1 large bowl (386 g)

Adapted From: NutritionRx