Carrot, Cauliflower, Fresh Ginger Soup
This soup is packed with vegetables and has 8g of fiber per serving. If you want it spicy, you can kick the heat up a notch by adding a dash of cayenne pepper. This soup also freezes well and thaws out easily. Adapted From: F-Factor diet
Ingredients
- Nonstick Cooking Spray
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 4 stalks celery chopped
- 4 large cloves fresh garlic minced
- 1/4 tbsp ginger powder
- 1 tbsp turmeric
- 4 cups all-natural chicken broth
- 2 cups water
- 2 lbs carrots — you can use a bag of peeled baby carrots peeled and chopped into 1/2
- 1 head cauliflower about 2 pounds, trimmed and broken into small florets
- Sea salt & fresh ground pepper
- Chopped fresh Italian parsley or scallions for garnish
Instructions
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Heat oil in a large Dutch oven over medium heat. Add the chopped onion, and cook, stirring occasionally until golden brown, about 8 minutes.
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Add the garlic and spices and cook for an additional 2 minutes, stirring frequently.
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Add broth and water.
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Cover, increase heat to high and bring to a boil. Add carrots and cauliflower.
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Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.
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Remove from heat. Using an immersion blender, puree soup carefully until smooth. Alternately, puree small batches in a blender, then return to pot.
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Add salt and pepper, stir to combine.
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Ladle into bowls and serve with chopped parsley and sea salt and pepper to taste.
Recipe Notes
Per serving: Calories: 144; Total Fat: 4g; Saturated Fat: .9g; Monounsaturated Fat: 3g; Cholesterol: 0 mg; Sodium: 190mg; Carbohydrate: 24g; net Carb: 17g; Dietary Fiber: 7g; Protein: 8g
