Posted
by Sarah Henning
December 19, 2011 at 8:08 a.m.
Meatless Monday recipe of the week: Carrot-Ginger Soup
Whole Foods' Carrot-Ginger Soup by shenning
You probably have a lot to do this week ... and a bunch of rich food on the menu. Why not start your week with a simple, healthy soup?
Enjoy!
Carrot-Ginger Soup
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
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.
—Recipe from www.wholefoodsmarket.com.
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vertigo (Jesse Crittenden) says…
My wife makes a Carrot-Ginger soup. Recipe is similar... didn't sound appealing at first. Boy was I proven wrong! Fantastic soup. Hers has heavy cream and dried, crushed rosemary added at the end---no lemon or chives.
I add a dash of chili powder to my bowl... takes it over the top.
JJE007 (anonymous) says…
That sounds mightily good.
I would add more garlic, some fresh sliced ancho pepper, sea salt, ground sichuan pepper, white wine and a pinch of decisive inclusion!~)
Just kidding...
And as long as I'm joking around, I'd actually add squirrel.