Before soup season is over you don’t want to miss out on this recipe, de nuestros amigos en Whole Foods

Ingredientes

  • 4 tazas de caldo de verduras bajo en sodio, dividido
  • 1 cebolla amarilla, picado
  • 3 dientes de ajo, finamente picado
  • 2 teaspoons freshly grated ginger
  • 1 pound carrots, picado en trozos grandes
  • 1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
  • 1 teaspoon lemon juice
  • 1 tablespoon sliced fresh chives

Instrucciones

Calor 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, acerca de 6 acta, revolviendo ocasionalmente. Stir in ginger, zanahorias, potato and remaining broth and heat to a boil. Reduce to a simmer, tapa y cocina 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.

Información Nutricional

Por porción: 130 calorías (5 de la grasa), 0g grasa total, 0g de grasa saturada, 0mg de colesterol, 220mg de sodio, 28g de hidratos de carbono (5g de fibra dietética, 9g de azúcar), 3g de proteínas