Wintery Weekday Soup

Roasted Carrot-Ginger Soup

Ingredients

  • 1 1/2 lbs. Carrots (cut into chunks)
  • 1/2 lb. Fennel Bulb (cut into chunks)
  • 1 large Onion (cut into chunks)
  • 3 large Garlic Cloves
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Freshly Grated Ginger
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt (optional)

Directions

Pre-heat oven to 425 degrees. On a large, rimmed, foil-lined baking sheet, toss the carrots, fennel, onion, and garlic with the oil. Roast until the vegetables are lightly browned (approximately 15-20 minutes). While the vegetables are roasting, bring 6 cups of water to a boil in a large heavy pot. When the vegetables are done, add them to the pot and simmer, covered, until  very tender (approximately 10-12 minutes). Remove from heat. Puree mixture until smooth with an immersion blender or in small batches in a blender. Stir in the ginger, and season with salt and pepper. Contents make about 8 cups.

Viola!

Viola!

Nutritional Information

Per serving (1 cup):

  • 80 calories
  • 3.5 grams total fat
  • 0.5 grams saturated fat
  • 11 grams carbohydrates
  • 3 grams fiber
  • 1 gram protein
  • 310 milligram sodium

 

 

Reference

Sherwood, K. Souped Up. Nutrition Action Health Letter. December 2015 issue. Pg. 12.

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About rrluthi

Certified fitness expert with a passion for educating and empowering "chronologically-enriched" clients about the benefits of adopting and maintaining an active, healthy lifestyle and preventing injury. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, and group exercise instructor—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, public speaking, and corporate wellness program facilitation.
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3 Responses to Wintery Weekday Soup

  1. Pingback: Pesto, pasta,scallops and tomatoes | DeliciouslyDetroit

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