Meatless Monday recipe of the week: Carrot-Ginger Soup
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?
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.