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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.
We’ll never send spam, and we do not share your information to third parties.
No thanks, maybe later!