Whole Foods Carrot & Ginger Soup: A Healthy, Non-Dairy, Vegetable Puree

The carrot-ginger soup at Wholefoods is one of my favorite lunches. Since there is no dairy in this soup you can rest assured that it is pretty healthy, and low-fat. Instead of waiting for the carrot-ginger soup to come into rotation, why not just make your own? I found this recipe in the Whole Foods Market Cookbook. Perfect!

This puree is absolutely delicious!! You may be skeptical, but seriously just give it a try and you will be hooked, it is that good.

Carrot-Ginger Soup
Serves 6


Ingredients
1 tbsp canola or olive oil
4 medium onions sliced
1-3" piece of fresh ginger, peeled and roughly chopped
6 cups low-sodium vegetable broth
8 large carrots peeled and cut into smaller like-sized discs
Sea salt & Fresh cracked pepper to taste


Directions
1. Heat oil in a large sauce pan, add onions and cook until translucent. Add ginger and saute an additional 2 minutes.
2. Increase the heat to medium and add the carrots and broth. Simmer until the carrots are tender. Season and puree in a food processor.

**You can also add some interesting flavor by reducing the amount of broth to half, and adding orange juice, apple juice, ginger ale or sparkling cider for the remaining 3 cups. (I think WF uses orange juice).