Carrot and Ginger Soup

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

1

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.

2

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

3

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

4

Add all ingredients plus the remaining 1 cup broth, 1 cup water, apple cider vinegar, 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.

5

Blend using the SOUPS program.

6

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

7

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

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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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