This soup from wholefoods was so disappointing – even more so because I was SO excited about it.
It lacked any sweetness, as if the ginger overwhelmed the sweet taste that the carrots should have added…. I may try it again.
The best of this soup is that I found a trick of stirring sunflower and pumpkin seeds in almond milk, sprinkling with whatever spice one might desire and toasting…. yum.
This soup ended up divided and in my freezer in the hopes of finding a future tasty use for it.
4 cups low-sodium vegetable broth, divided
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 teaspoons freshly grated ginger
1 pound carrots, coarsely chopped
1 medium Yukon gold potato, peeled and cut into 1-inch chunks
1 teaspoon lemon juice
1 tablespoon chopped fresh chives
Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and
cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato and remaining
broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In
batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat
soup if necessary. Stir in lemon juice and garnish with chives.