Carrot & Ginger Soup

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 15, 2012

Nutrition Information (per serving)

calories 
60
protein 
1 g
sodium 
318 mg
carbohydrates 
13 g
fat 
Trace
fiber  
1 g
cholesterol 
0 mg
Servings 
4 (¾ cup ea.)
Ingredients 

3 Tbsp diced onions
½ tsp olive oil
1 Tbsp maple syrup
½ tsp honey
1 Tbsp peeled and minced fresh ginger
1 cup peeled and chopped carrots, about 6 oz
3 cups Vegetable Stock
¼ cup peeled and diced sweet potato
1 tsp salt
¼ tsp black pepper
¼ tsp dried thyme
¼ tsp minced fresh garlic

Instructions 
  1. In a medium saucepan, sauté onions in olive oil over low heat, until onions are translucent. Add syrup, honey and ginger. Cook until onions begin to turn golden brown, about 10 minutes.
  2. Add the remaining ingredients. Cover and simmer for 10 minutes, or until carrots and potato are soft.
  3. Cool slightly, transfer mixture to a blender container and puree until smooth.
  4. If desired, pour soup into a saucepan and warm over medium heat before serving.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.