Carrot & Ginger Soup
As the days grow shorter and nights cooler, it’s time to rediscover the joy of hot soup on a cool autumn evening. This one satisfies those fall cravings with touches of honey, ginger and maple syrup. You can use one of those high-tech food processing marvels favored by our chefs — otherwise, your basic kitchen blender will do.
3 tablespoons diced onions
½ teaspoon olive oil
1 tablespoon maple syrup
½ teaspoon honey
1 tablespoon peeled and minced fresh ginger
1 cup peeled and chopped carrots, about 6 ounces
3 cups vegetable stock
¼ cup peeled and diced sweet potato
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon 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.
Makes four ¾-cup servings, each containing approximately:
1 g protein
318 mg sodium
13 g carbohydrate
1 g fiber
0 mg cholesterol