Light Ginger Carrot Soup
- 3-1/2 teaspoons Sesame Oil
- 1 whole Medium Shallot, Diced
- 1 pound Organic Carrots, Diced
- 1 cup Low Sodium Chicken Broth
- 1 cup Low Sodium Vegetable Broth
- Salt And Pepper, to taste
- 2 teaspoons Grated Ginger Root
- Optional Garnishes: Greek Yogurt, Chopped Fresh Mint Leaves, Etc
- Heat oil in a large pot over medium high heat. Add shallots and cook until softened, about 2 minutes. Add in carrots and cook until carrots are soft, about 5 more minutes. Pour broths over carrots and bring mixture to a boil. Add salt and pepper to taste. Then, reduce heat and simmer mixture for about 15-20 minutes.
- Remove mixture from the pot and place in a food processor. Add ginger and pulse on low until mixture is smooth. Add additional salt and pepper to taste.
- Pour mixture into soup bowls and garnish with creme fraiche or Greek yogurt and mint leaves. Serve warm and enjoy!
- Recipe adapted from Cooking Light.
sesame oil, shallot, carrots, chicken broth, vegetable broth, salt, ginger root, greek yogurt
Taken from tastykitchen.com/recipes/soups/light-ginger-carrot-soup/ (may not work)