Carrot-Ginger Soup
Serves 4
Time 50 min
Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.
Special Diets:
Ingredients
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons grated fresh ginger
- 1 pound carrots, peeled and coarsely chopped
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 teaspoon lemon juice
- 1 tablespoon sliced fresh chives
- 1 tablespoon avocado oil
- 2 teaspoons kosher salt
Method
Heat oil in a medium saucepan over medium heat and sauté onion until tender, about 6 minutes, stirring occasionally.
Add ginger and garlic and stir until fragrant, about 60 seconds, then add carrots, potato, broth and salt. Bring to a boil.
Reduce to a simmer, cover and cook until vegetables are tender, about 25 minutes.
In batches, carefully purée in a blender, add water to thin if desired. Stir in lemon juice and garnish with chives.
Nutritional Info:
Per serving: 130 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 28g carbohydrates (5g dietary fiber, 9g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons grated fresh ginger
- 1 pound carrots, peeled and coarsely chopped
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 teaspoon lemon juice
- 1 tablespoon sliced fresh chives
- 1 tablespoon avocado oil
- 2 teaspoons kosher salt