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Carrot Ginger Soup

November 7, 2014

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.

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