Carrot Ginger Soup
A good strategy to eating light is to eat soups. The act of sipping something warm helps you slow down and eat mindfully all while satisfying that emotional connection we all have to comfort food. The sweetness of the carrots and the heat of the ginger is just the right combination.
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped white onion
- 4 cups chopped carrots
- 4 cups vegetable or bone broth
- 1 tablespoon grated fresh peeled ginger
- 2 cloves of garlic crushed
- 1 tablespoon lemon juice
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the carrots, broth, ginger, garlic, and lemon juice; bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes. Remove from the heat. Puree with a blender, until very smooth. Return the soup to the saucepan and stir in the salt, and pepper. Reheat the soup over medium heat until hot. Ladle the soup into bowls and serve.