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Carrot and Ginger Soup (Gluten Free/Dairy Free)
3 tablespoons diced onion
1/2 teaspoon olive oil
1 tablespoon maple syrup
1/2 teaspoon honey
1 tablespoon grated ginger
1 cup chopped carrots, about 6 ounces
3 cups vegetable stock
1/4 cup diced, peeled sweet potatoes
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon minced garlic
Procedure:
1. In a medium sauté pan, sauté onions in olive oil over low heat, until onions are translucent. Add maple syrup, honey, and ginger. Cook until onions begin to turn golden brown, about 10 minutes.
2. Add the remaining ingredients and simmer for 10 minutes or until carrots and potatoes are soft.
3. Transfer mixture to a blender container and puree until smooth.
4. Pour soup into a saucepan and warm over medium heat before serving.
Makes 4 (3/4 - cup) servings, each containing approximately:
60 calories
13 gm. carbohydrate
Trace fat
0 mg. cholesterol
1 gm. protein
318 mg. sodium
Recipe courtesy of Chef Scott Uehlein, Corporate Chef for Canyon Ranch.
