Reduce inflammation and build immunity with a healthy, easy to make, low-calorie Carrot and Ginger soup.

Ingredients

  • 1 large diced yellow onion
  • 2 tablespoons of minced fresh ginger
  • ½ teaspoon coarse sea salt or low-sodium salt
  • ½ teaspoon ground pepper.
  • 3 cloves garlic, minced
  • 3 lbs carrots, roughly chopped
  • 2 parsnips, peeled and roughly chop
  • 1/2 cauliflower roughly chopped
  • 8 cups vegetable or chicken stock

Method

Heat a large pot over a medium heat and add onions to the dry pot. Stir while cooking and add one tablespoon of stock at a time, as needed, to prevent the onions from sticking. Continue until onions are translucent.

Add ginger and stir for two more minutes, then add salt and pepper. Stir in just enough stock to keep the ingredients from sticking. Add garlic and stir while it cooks.

Add the rest of the stock, carrots, parsnips, and cauliflower and bring to a boil.

Lower the heat, and simmer, uncovered for 15-20 minutes until veggies are tender.

Use a hand blender or food processor to puree the soup.

Adjust seasoning according to taste and garnish with chopped herbs and a splash of lime (optional).

MSK-0067 RevA