Before soup season is over you don’t want to miss out on this recipe, dai nostri amici a Whole Foods


  • 4 cups low-sodium vegetable broth, diviso
  • 1 yellow onion, tritato
  • 3 spicchi d'aglio, tritato finemente
  • 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


Caldo 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, circa 6 minuti, mescolando di tanto in tanto. Stir in ginger, carote, 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.

Informazioni Nutrizionali

Per Serving: 130 calorie (5 dal grasso), 0g di grassi totali, 0g di grassi saturi, 0mg di colesterolo, 220mg di sodio, 28g di carboidrati (5g fibre alimentari, 9g di zucchero), 3proteine ​​g