Prep time: 50 minutes

What you need:

  • 1 tbsp. canola oil
  • 1 medium onion
  • 1 lb. fresh carrots, peeled and sliced
  • 1 tbsp. fresh grated ginger
  • 40 oz. low-sodium chicken broth

What to do:

  1. Heat canola oil over medium heat in a heavy saucepan.
  2. Add the onion and cook until translucent, about 5 minutes.
  3. Add the carrots and ginger and cook for another 5 minutes.
  4. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, or until carrots are tender and easily pierced by a fork.
  5. Carefully transfer the contents of the pot to a blender. Thoroughly blend the mixture. (If you have an immersion blender, you can blend the soup in the saucepan.)
  6. Return soup to the pot to warm, then serve.

Nutritional analysis (per serving):

  • 80 calories
  • 3g protein
  • 3g fat
  • 0g sat. fat
  • 9g carbohydrate
  • 2g fiber
  • 5mg cholesterol
  • 150mg sodium
  • 6g sugars

Serves: 6

Serving size: 1-1/4 cup of soup

This recipe has important nutrients for mom and baby, including:

Vitamin A

Vitamin A helps develop a baby's heart, eyes, and immune system. Good sources of vitamin A include milk, orange fruits and vegetables (such as cantaloupe, carrots, and sweet potatoes), and dark leafy greens. Prenatal vitamins should not contain more than 1,500 micrograms (5,000 IU) of vitamin A and pregnant women should not take vitamin A supplements. Both too little and too much vitamin A can harm a developing fetus.

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