Note: This recipe is especially for pregnant
and breastfeeding women, but it can be a nutritious part of
almost anyone's diet. Pregnant and breastfeeding women need
to consume extra calories and eat a variety of nutritious foods
to contribute to their baby's growth and
40 minutes, including cook time. Using a hand-held immersion
blender saves time and reduces clean-up.
- 1 medium onion, chopped
- 1 lb. carrots, about 7-8 large, peeled and chopped
- 1 tbsp. fresh grated ginger
- 1 tbsp. canola oil
- 1 tbsp. butter spread with canola oil
- 5 c. low-sodium chicken broth
- nutmeg and ground pepper
- In Dutch oven or large, heavy saucepan, melt butter spread
over medium heat.
- Add onion and cook until translucent, about 5 minutes. Do not
- Add carrots and ginger and sautÃ© another 5 minutes.
- Add chicken broth and bring to boil. Lower heat and simmer
about 20 minutes, until carrots are tender and pierce easily with
- Using hand-held immersion blender, blend soup in pan until
mixture is pureed/smooth. If an immersion blender is not
available, transfer the contents of the pot in batches to a
blender and puree, then return to pot to warm.
- Garnish with sprinkle of nutmeg and ground pepper.
about 11/2 c.
Nutritional analysis (per serving):
5 g protein
5 g fat
1 g sat. fat
15 g carbohydrate
4 g fiber
5 mg cholesterol
789 mg sodium
67 mg calcium
2 mg iron
35 mcg folic acid
Nutritional analysis may vary depending on ingredient brands
Variations and suggestions:
This soup can be served warm or cold.
Why this recipe is good for pregnant or breastfeeding
This recipe is an excellent source of vitamin A, and a rich
source of protein, fiber, niacin, and vitamins K, B6, and C,
all of which are essential during pregnancy and breastfeeding.
Mary L. Gavin, MD
Tracy Chivari, MS, RD, CDN
Date reviewed: June 2006
Note: All information is for educational purposes only. For specific medical advice,
diagnoses, and treatment, consult your doctor.
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