Ginger Carrot Soup

Ingredients
  • 1 quart vegetable broth, low-sodium, divided
  • 1 yellow onion, chopped
  • 2 teaspoons ginger, freshly grated
  • 1 pound carrots, chopped coarsely
  • 1 Yukon Gold potato, skinned and cut into 1-inch cubes
  • 2 teaspoons lemon juice
  • 4 sprigs of cilantro, garnish
Preparation
  1. Heat 1/2 cup vegetable broth on medium heat in medium saucepan. Add onion and garlic and cook for 6-8 minutes, stirring occasionally until tender.
  2. While stirring, add ginger, carrots, potato cubes and remaining broth to saucepan. Bring to a boil and then reduce to simmer, cover and cook for 25-30 minutes, or until vegetables are tender.
  3. Using a blender or food processor, carefully puree mixture in small batches until desired consistency is reached. Add broth or water to make soup thinner, if desired.
  4. Return soup to stove and add lemon juice. Cook for 2 minutes, then transfer to serving bowls and garnish with fresh cilantro.
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