Monday, February 22, 2016

Carrot Ginger Soup

Serves 4
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.


4 cups low-sodium vegetable broth, divided
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 teaspoons freshly grated ginger
1 pound carrots, coarsely chopped
1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
1 teaspoon lemon juice
1 tablespoon sliced fresh chives

Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.
Nutritional Info:
Per Serving: 130 calories (5 from fat), 220mg sodium, 28g carbohydrates, (5 g dietary fiber, 9g sugar), 3g protein.