You can make this carrot soup with crinkly Savoy cabbage, which is also rich in beta carotene.

Ingredients 1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
2 carrots, thinly sliced
8 cups shredded green cabbage
2 1/2 cups chicken stock
3/4 cup snipped fresh dill
1/3 cup low-sodium tomato paste
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup reduced-fat sour cream
Directions
  1. Heat oil in a large Dutch oven or flameproof baking dish over medium heat. Add onion and garlic and sauté 7 minutes or until onion is soft. Add carrots and sauté 5 minutes or until crisp-tender.
  2. Stir in cabbage, cover and cook, stirring occasionally, 10 minutes or until wilted.
  3. Add 2 1/2 cups water, stock, dill, tomato paste, ginger, salt and pepper. Bring to boil, then reduce heat and simmer, covered, 15 minutes or until cabbage is very tender. Stir in sour cream just before serving.

Serves 4

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The Ultimate Soup Cookbook, Reader's Digest

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