Carrot-Ginger Soup
Yunhee Kim
Ingredients
- 2 teaspoons olive oil
- 4 carrots, peeled and chopped
- 1 small white onion, peeled and chopped
- 1 minced garlic clove
- 3 tablespoons diced peeled fresh ginger
- 1 cup cubed peeled butternut squash
- 1 diced peeled apple
- 4 1/2 cups vegetable broth
- 1 1/2 teaspoons sea salt, plus more to taste
- 1 (12-ounce) can light coconut milk
- 1 diced peeled pear, for garnish
- 2 teaspoons minced chives, for garnish
- 4 slices whole-wheat bread, toasted
Preparation
1. In a 2-quart stockpot, heat oil over medium heat. Sauté carrots and onions until softened. Add next 4 ingredients (through apple); sauté until fragrant.
2. Add broth and salt. Reduce heat to medium-low; simmer, covered, 45 minutes or until vegetables are tender.
3. Pulse mixture in a blender or food processor until smooth. Add coconut milk, then add salt, to taste.
4. Garnish with diced pear and chives, if desired. Serve with 1 piece of bread.
Print
- Yield: Makes 6 servings
Prep: 20 minutes; Cook: 45 minutes.
Nutritional Information
| Calories per serving: | 171 |
|---|---|
| Fat per serving: | 6g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 2g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 7g |
| Carbohydrates per serving: | 26g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 445mg |
| Calcium per serving: | 52mg |
This Recipe Is
Health
