Carrot & Ginger Soupdate: October 15, 2013
Nutrition Information (per serving)
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
- 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.
- Add the remaining ingredients. Cover and simmer for 10 minutes, or until carrots and potato are soft.
- Cool slightly, transfer mixture to a blender container and puree until smooth.
- If desired, pour soup into a saucepan and warm over medium heat before serving.