Welcome to #ScrumptiousSaturday! Happy New Year, everyone! Do any of your New Year's resolutions involve healthy eating? Thought so, so today we've got a recipe to help get you started. Try this delicious Carrot-Ginger Soup adapted from Whole Foods Market. It's a great soup because it's light, but so flavorful, with a nice little kick from the ginger. It's low-carb, vegan, high in fiber, and gives you the important health benefits from both carrots and ginger. And it's easy, too, so whip it up, enjoy it, and feel good about sticking to your resolution to eat well!
Click through for the recipe!
Carrot-Ginger Soup
(adapted from Whole Foods Market)
Ingredients:
- 1 tablespoon olive oil
- 4 cups low-sodium vegetable broth
- 1 yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 3 cloves garlic, finely chopped
- 1 teaspoon 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
Prep and cook time 35 minutes; yields 4 servings.
Instructions:
- Heat olive oil 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 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, or in pot using an immersion blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.
What's your favorite light soup recipe? Share with us on Facebook or Twitter using the hashtag #ScrumptiousSaturday!
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