25
Autumn Carrot-ginger Soup
The ginger gives this soothing soup a nice kick.
Makes about 5 cups
2
tablespoons extra virgin olive oil
2
small shallots, chopped
1
tablespoon finely chopped fresh ginger
1
teaspoon kosher salt, divided
½
teaspoon freshly ground black pepper, divided
2
pounds carrots, sliced
½
teaspoon ground cumin
pinch ground cloves
¼
teaspoon ground cinnamon
5
cups vegetable or chicken broth, reduced sodium
½
teaspoon fresh lemon juice
1. Heat oil in a large saucepan over medium-low heat. Once hot, add the
shallots, ginger and a pinch each of the salt and pepper. Sauté until
vegetables are softened, about 5 minutes. Add the carrots and raise the heat
to medium/medium-high. Sauté for 2 to 3 minutes, or until carrots are heated
through and just starting to get tender. Add the remaining salt and pepper and
the spices and stir to mix with the carrots to fully coat. Add the broth
and bring to a boil. Reduce heat to let soup simmer, uncovered, for about 25
to 30 minutes (carrots should be completely tender).
2. Stir in the lemon juice and blend with the blending shaft, starting on low and
gradually increasing to medium. Use an up-and-down motion until ingredients
are smooth and completely combined. To help facilitate blending, tilt pot
to one side away from you so the protective cover of the blending shaft is
fully submerged.
3. Taste and adjust seasonings as desired.
Nutritional information per serving (based on 6 servings):
Calories 161 (32% from fat) • carb. 25g • pro. 3g • fat 6g • sat. fat 1g
• chol. 0mg • sod. 1133mg • calc. 88mg • fiber 5g
