Recipe: Carrot-Ginger Soup
from Whole Foods
Ingredients:
- 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 chopped fresh chives
Method:
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.
Posted: to Recipes on Thu, Nov 22, 2012
Updated: Thu, Nov 22, 2012