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Maybe it's the warmer weather or that I am trying to up my vegetable game, but I have been on a massive carrot kick.
Carrot juice is a slam dunk and putting carrots in salads is always easy, but in an effort to avoid burn out, I have been experimenting using them in other forms. I stumbled across this Carrot and Ginger Soup recipe from Whole Foods and it has changed my life!
This soup is perfect to make ahead on a Sunday night for an easy weeknight dinner or great as an office lunch. Truthfully there is no wrong time to chow down on this soup - it's so easy to make and wildly delicious. What could be better than a guilt free meal?
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.