Everyday Healthy Cookbook: Recipes and a Meal Plan to Make Healthy Eating Easy by Hodson Kathy

Author:Hodson, Kathy [Hodson, Kathy]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-05-11T16:00:00+00:00

Carrot Ginger Soup

SERVES 4 TO 6 • PREP TIME: 20 MINUTES • COOK TIME: 35 MINUTES

Ginger is a multitalented ingredient: In addition to tasting great, it can soothe sore muscles and help reduce inflammation, so this recipe is especially good for a post-workout lunch. This is a good dish to make ahead and freeze for later meals.

1 tablespoon unsalted butter

2 pounds carrots, diced (5 cups)

1 onion, chopped 3 garlic cloves, minced

2 tablespoons chopped peeled fresh ginger

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon ground turmeric

4 cups low-sodium vegetable broth or low-sodium chicken broth

1 cup coconut milk

Low-fat plain Greek yogurt, for garnish (optional)

1 . In a large Dutch oven or stockpot over medium, melt the butter.

2 . Add the carrots, onion, and garlic. Cook for about 8 minutes, stirring occasionally, until the onion is translucent.

3 . Stir in the ginger, salt, pepper, and turmeric. Cook for about 2 minutes.

4 . Stir in the vegetable broth and bring the soup to a simmer. Cook for 20 to 25 minutes, until the carrots are soft.

5 . Using an immersion blender, blend the soup to your desired consistency.

6 . Stir in the coconut milk. Serve garnished with a dollop of yogurt (if using). Refrigerate leftovers in an airtight container for up to 4 days.

COOKING TIP: If you don’t have an immersion blender, use a regular blender, working in batches as needed.

PER SERVING: CALORIES: 230; FAT: 14G; SATURATED FAT: 11G; CHOLESTEROL: 8MG; CARBOHYDRATES: 24G; FIBER: 6G; PROTEIN: 3G; SODIUM: 849MG

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