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


  • 4 cups low-sodium vegetable broth, divisé
  • 1 yellow onion, haché
  • 3 gousses d'ail, hachées finement
  • 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


Chaleur 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, sur 6 minutes, en remuant de temps. Stir in ginger, carottes, 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.

Information nutritionnelle

Par portion: 130 calories (5 à partir de matières grasses), 0g lipides, 0g de graisses saturées, 0mg de cholestérol, 220mg de sodium, 28g de glucides (5g de fibres alimentaires, 9g de sucre), 3g de protéines