A message from our President/CEO on COVID-19 Read Now

Orange-Ginger Carrot Soup with Grilled Cheese Triangles

This bright, flavorful soup is perfect for the last cold days before spring. 

Total Time 65 minutes 

Calories per serving 425 

Servings 1

Ingredients

 

– 1 tsp olive oil
– 1/4 med onion, chopped
– 1 med carrot, chopped
– 1/4 tsp ginger root, peeled and diced fine
– 2/3 cup water
– 1/8 cup orange juice
– 1/8 tsp orange zest (optional)
– dash salt
– 1 Tbsp plain nonfat Greek yogurt
– 1/8 tsp ground cumin
– 2 slices whole wheat bread
– 1 spray of cooking spray
– 2 oz reduced fat Mexican blend cheese, shredded
– 1/2 med tomatoes

Directions: Soup

 

– Heat the oil in a large saucepan and sauté the chopped onion 8 – 10 minutes or until translucent and tender. Add the chopped carrot and ginger and sauté 4 to 5 minutes more.
– Add water, orange juice, 1/8 tsp. orange zest (optional) and salt. Simmer for 30 minutes or until the carrots are tender. 
– Allow soup to cool a few minutes, then puree in a blender or food processor. Return to the pot to reheat. 
– In a small bowl, combine the yogurt, orange zest, and cumin for soup topping (one Tbsp per serving).

Directions: Grilled Cheese Triangles

– Heat sauté pan on medium high heat, spray with pam.
– Place one slice of bread in pan, sprinkle with cheese, add thinly sliced half tomato and top with second slice of bread.
– Cover with a pan lid to keep heat in and brown; turn sandwich over and brown on second side.
– Cut into four triangles and serve with soup and yogurt topping.

 

Curves Complete: Enjoy on Phase 1 or 2 

Calories 425, Fat 18 g, Protein 23g, Carbohydrate, 45 g, Fiber 7 g, Sodium 800 mg

  • This website uses cookies to enhance user experience and to analyze performance and traffic on our website. We also share information about your use of our site with our social media, advertising, and analytics partners. By using this site, you agree to our Privacy Policy and our Terms & Conditions.

  • Got it!