Try this all-star soup that is super healthy that bursts of flavors and color. The kit includes all dry ingredients and recipe card, No guess work. No MSG and Gluten-Free
#268 (Ginger Carrot Soup) - Need (2) tbsp. Virgin olive oil, (2) lbs. Carrots (peeled and chopped), (1) Medium potato (peeled and chopped), (6) cups low-sodium chicken or vegetable stock, (1 1/3) cup plain low-fat yogurt, (1) tsp. Honey and Recipe kit. Optional: (1/4) cup Pine nuts
1st) Combine the olive oil and Onion in a large pot over medium-high heat. Sprinkle with (1/2) tsp. salt and cook, 10 minutes, until just starting to caramelize. Add the garlic/ginger (recipe kit) and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15-18 minutes. Keep warm.
2nd) In a small bowl, combine the yogurt, honey and thyme (recipe kit).
3rd) Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches filling only half way full). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture. Optional: pine nuts.
Optional: In a small sauté pan over high heat, lightly toast the pine nuts. Set aside to cool.
*Yields 8 Servings*