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Carrot Ginger Soup
Preparation Time: approx. 15 minutes
Cooking Time: approximately 30-45 minutes
Serving Size: 1 cup - Makes about 10
1 Slice on the Slice Plan.
3 TB olive oil
½ red onion, diced
3 lbs carrots, peeled and cut into medium-sized pieces
¼ cup ginger, fresh, chopped
48 oz chicken or vegetable stock
1 TB cayenne pepper (optional)
1 TB black pepper
3 tsp kosher salt, or as desired to taste
In large pot, heat olive oil. Add onion and sauté until translucent. Add ginger and carrots; toss well. Sauté for approximately 8 minutes or until heated throughout. Add stock, pepper, and salt. Continue cooking until carrots are fork-soft and very tender.
Using a food mill, food processor, vitamix, or immersion blender, puree soup to a smooth consistency. Season with additional salt and pepper, if desired.
Turn-Out & Storage
Serve hot; garnish with roasted/shelled sunflower seeds.
May be stored for up to 3 days under refrigeration.