Ginger-Carrot Cold Cure Soup

• 1/4 cup fresh ginger, peeled and chopped
• 5 large carrots, peeled and chopped
• 5 ounces baby spinach
• 8 ounces cremini mushrooms, stems removed, quartered
• 1 can cannellini beans, rinsed and drained
• 1 quart homemade or low-sodium chicken stock
• 1 cup cooked white rice (optional)
• 3 pinches kosher salt
• 1/4 teaspoon freshly ground black pepper, or more to taste

1. Place ginger and carrots in a blender (or food processor) with 1/2 cup chicken broth. Blend until pureed, while keeping some texture.
2. Transfer the ginger/carrot mixture to a medium size pot and add the rest of the chicken broth. Add mushrooms, beans, salt and pepper; bring to a simmer over medium heat-high heat. Reduce heat to medium-low and simmer for 15 minutes.
3. Taste for seasoning, adding salt and pepper if needed; add rice and cook for 5 minutes to warm the rice. Add spinach; stirring until spinach is wilted.

fresh ginger, carrots, baby spinach, cremini mushrooms, cannellini beans, chicken, white rice, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/32864-ginger-carrot-cold-cure-soup (may not work)