Onion, Carrot & Ginger Soup
Servings: 4 to 6
Preparation time: 15 minutes
Cooking time: 20 to 25 minutes
Ingredients
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 1 pound carrots, peeled and chopped
- 2 tablespoons fresh ginger root, minced
- 1 ½ teaspoons salt, or to taste
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 32 ounces chicken or vegetable stock
- Chopped chives and minced white onion, for garnish
Directions
Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and cook for 5 minutes, until it begins to soften. Stir in the carrots and cook 2 to 3 more minutes. Stir in the ginger, salt, pepper, coriander, garlic powder, turmeric, and cumin. Cook for 1 minute, stirring to coat the vegetables.
Pour in the stock. Bring to a boil, then reduce the heat to maintain a low boil. Cook, partially covered with a lid, for 15 minutes, until the carrots are tender.
Puree the soup with an immersion blender until smooth. Alternatively, let it cool slightly and transfer in batches to a blender to puree. Ladle into bowls and top with chopped chives and minced white onion, or serve the garnishes on the side.
Per serving: 137 calories; 2 grams protein; 4 grams fiber; 18 grams carbohydrates; 9 grams sugars; 1860 mg sodium
