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Ginger Carrot Soup 4 Servings 2 Tbsp canola oil or olive oil 1 piece (3 inches long) fresh ginger (peeled and coarsely chopped, about 1/4 cup) 1 Earthbound Farm Organic Yellow Onion (coarsely chopped, about 1/2 cup) 4 cups peeled, sliced Earthbound Farm Organic Carrots (about 1-1/4 pounds) 5 cups vegetable stock or low-sodium vegetable broth ½ cup fresh orange juice pinch ground nutmeg Sea salt (to taste) Freshly ground black pepper (to taste) crème fraîche or sour cream (as garnish)
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Ginger Carrot Soup

The natural sweetness of carrots infused with orange, ginger and a hint of nutmeg makes this soup as delicious as it is pretty. The carrots provide a rich, full-bodied texture, as well as a big helping of health-enhancing antioxidants and vitamin A.

This vibrant, colorful soup is a favorite from the organic kitchen at our Farm Stand in Carmel Valley, CA.

From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman

Prep time: 15 min | Cook time: 60 min | Total time: 75 min | 4 Servings

Ingredients

2 Tbsp

canola oil or olive oil

1

piece (3 inches long) fresh ginger (peeled and coarsely chopped, about 1/4 cup)

1

Earthbound Farm Organic Yellow Onion (coarsely chopped, about 1/2 cup)

4 cups

peeled, sliced Earthbound Farm Organic Carrots (about 1-1/4 pounds)

5 cups

vegetable stock or low-sodium vegetable broth

½ cup

fresh orange juice

pinch

ground nutmeg

Sea salt (to taste)

Freshly ground black pepper (to taste)

crème fraîche or sour cream (as garnish)

Directions

Heat the oil in a large saucepan over medium heat. Add the ginger and onion; cook, stirring occasionally, until soft and fragrant, about 5 minutes.

Add the carrots, stock and juice. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, cover the pan and simmer until the carrots are very tender, about 45 minutes.

Purée the soup in the saucepan using an immersion blender. Or allow the soup to cool a bit, then purée it in a blender or food processor and return it to the saucepan. If you like a smoother texture, pass the puréed soup through a sieve.

Add the nutmeg, plus salt and pepper to taste. If the soup is too thick, thin it with more water or stock.

To serve the soup chilled, refrigerate it until cold, at least 6 hours or up to 5 days. To serve the soup warm, heat it slowly over medium-low heat. Serve the soup garnished with a spoonful of crème fraîche. For an elegant effect, create a swirl pattern in the soup by dragging the tip of a knife or fork through the white crème fraîche into the orange soup.

Per serving: Calories 260, Fat 9 grams, Cholesterol 0 mg, Sodium 270 mg, Carbohydrates 45 grams, Fiber 11 grams, Sugars 19 grams, Protein 5 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 770%, Vitamin C 130%, Calcium 20%, Iron 25%.

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