Carrot and Ginger Soup

Name: Carrot and Ginger Soup
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 3 Garlic, clove; 1 Onion, raw; 1 1/2 Cups Carrot; 1/2 Cup Celeriac; 1/2 Cup Parsnip; 1 Ginger Root, fresh; 2 Cups Vegetable Broth, low-sodium; 1 Cup Water; 1/2 Teaspoon Salt; 1 Tablespoon Vinegar, apple cider; 1 Tablespoon Chives, raw

Get in touch with your roots. This deeply nourishing soup is equal parts sweet and savory, with a kick of fresh ginger to make its flavors sing.

Ingredients

1 tbsp Olive Oil
3 Garlic, clove
1 Onion, raw – small, roughly chopped
1 ¹/₂ cup Carrot – roughly chopped
¹/₂ cup Celeriac – roughly chopped
¹/₂ cup Parsnip – roughly chopped
1 Ginger Root, fresh – 1-inch piece
2 cup Vegetable Broth, low-sodium
1 cup Water
¹/₂ tsp Salt
1 tbsp Vinegar, apple cider
1 tbsp Chives, raw – or scallions for garnish (optional)

Directions

Saute garlic, onion, carrot, celery root, parsnip with olive oil, and ¼ teaspoon of salt in a pan for 2 minutes on low to medium heat.

Add 1 cup broth and ginger and cover the pan to soften the vegetables for 10 minutes.

Turn off heat and remove the lid to allow the mixture to cool.

Add all cooled ingredients, plus the remaining 1 cup broth, 1 cup water, apple cider vinegar, and ¼ tsp salt to the pitcher. Cover the pitcher with a pitcher lid, making sure the vented lid cap is inserted and secure before blending.

Blend using the SOUPS program.

Add blended soup to a small pot and simmer for 2 to 3 minutes.

Serve with a garnish of chives or scallions and a drizzle of cashew crema.

See Nutrition Info

Nutritional information

Recipe: Carrot and Ginger Soup

Serving in this recipe: 4

Calories: 90.6
Total Fat: 3.8 g	5.8%
Saturated Fat: 0.5 g	2.7%
Cholesterol: 0 mg	0%
Sodium: 402.9 mg	16.8%
Total Carbs: 13.5 g	4.5%
Dietary Fiber: 3 g	12%
Sugar: 5.5 g
Protein: 1.4 g	2.8%
Vitamin A: 26.8%	Vitamin C: 19%
Calcium: 4.7%	Iron: 2.8%