Before soup season is over you don’t want to miss out on this recipe, von unseren Freunden bei Whole Foods


  • 4 cups low-sodium vegetable broth, geteilt
  • 1 yellow onion, gehackt
  • 3 Knoblauchzehen, fein gehackt
  • 2 teaspoons freshly grated ginger
  • 1 pound carrots, coarsely chopped
  • 1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives


Wärme 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, über 6 Minuten, gelegentlich umrühren. Stir in ginger, Karotten, potato and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.


Pro Portion: 130 Kalorien (5 aus Fett), 0g Fett insgesamt, 0g gesättigte Fettsäuren, 0mg Cholesterin, 220mg Natrium, 28g Kohlenhydrate (5g Ballaststoffe, 9g Zucker), 3g Eiweiß