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Carrot-Ginger Soup

Serves 4
Time 50 min
Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.
Ingredients
  • 4 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons grated fresh 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
Method

Heat 1/2 cup broth to a simmer 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 remaining 3 1/2 cups broth and heat to a boil.

Reduce to a simmer, cover and cook until vegetables are tender, about 25 minutes.

Stir in lemon juice and garnish with chives.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 cups low-sodium vegetable broth, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons grated fresh 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