Orange-Ginger Carrot Soup with Grilled Cheese

Try this comfy Grilled Cheese with a twist by combining it with Orange-Ginger Carrot Soup.


  • 10 oz water 
  • 1 tsp olive oil 
  • 2 medium tomatoes
  • 2 raw Carrots (6 inch) 
  • ¼ cup orange juice
  • 1 oz nonfat, plain Greek Yogurt (about 2 Tbsp)
  • 1/4 tsp ground cumin 
  • 3 oz reduced fat Mexican blend Cheese
  • 1/4 medium onion
  • 1/4 cup fresh ginger 
  • 2 slices whole wheat bread  
  • Salt to taste 


  1. Heat the oil in a large saucepan. Sauté the onion 8 to 10 minutes, or until translucent and tender. Add the chopped carrots and ginger and sauté 4 to 5 minutes. 
  2. Add the water, 1 oz orange juice, 1/8 tsp. zest from an orange (optional) and salt. Simmer about 30 minutes, or until the carrots are tender and flavors have melded. Allow to cool a few minutes, then puree in a blender or food processor. Return to the pot to reheat. 
  3. In a small bowl, combine the yogurt, orange zest, and cumin. 
  4. Heat sauté pan on medium high heat, spray with pam. 
  5. Place one slice of bread in pan, sprinkle with cheese, add sliced half tomato and top with second slice of bread. 
  6. Cover with a pan lid to keep heat in and brown; turn sandwich over and brown on second side. 
  7. Cut into four triangles and serve with soup. 
  8. Pour the soup into a bowl and top each portion with a tablespoon of the yogurt mixture.
  • 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!