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Posted by Sarah Henning on November 19, 2012 at 7:08 a.m.

Meatless Monday recipe of the week: Carrot-Ginger Soup

We're entering a decadent week, folks. The last four days of this week will be full of a giant feast and then heavy, heavy leftovers for the final three days.

We all know this. We've been through it before. It is no surprise.

So, why not make this Meatless Monday a light one? Go easy on your digestion with soup made from simple, delicious and cheap ingredients? Supplement with a salad and maybe some bread and you've got yourself a little yin to balance out the Thanksgiving yang that back-ends this week.

Can't finish it all before the holiday? Soup freezes really well.

Carrot-Ginger Soup

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.

— Recipe from [www.wholefoodsmarket.com][1].

[1]: http:// www.wholefoodsmarket.com

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Posted by Sarah Henning on December 19, 2011 at 8:08 a.m.

Meatless Monday recipe of the week: Carrot-Ginger Soup

None

by Sarah Henning

You probably have a lot to do this week ... and a bunch of rich food on the menu. Why not start your week with a simple, healthy soup?

Enjoy!

Carrot-Ginger Soup

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.

—Recipe from www.wholefoodsmarket.com.

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