Looking for something healthy to warm you up during the cold winter months?
Add carrot-ginger soup with roasted vegetables to this week’s lunch menu.
Made with fresh carrots, acorn squash, broccoli, and cannellini beans, this
creamy recipe is full of flavor, high in protein and fiber, and simple to
make.
Carrot-Ginger Soup with Roasted Vegetables – makes 4 servings
Ingredients:
3 tablespoons of extra virgin olive oil
2 scallions (white and light green parts only)
2 tablespoons of fresh ginger, roughly chopped
2 garlic cloves, smashed
5 carrots, chopped
1 14-ounce can of light coconut milk
1 15-ounce can of cannellini beans, rinsed and drained
½ acorn squash, seeded and chopped in ¾ inch pieces
3 cups of broccoli florets (chopped)
Directions:
-
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large
wide pot or Dutch oven over medium-high heat. Add the scallion whites,
ginger and garlic and cook, stirring occasionally, until softened, about 2
minutes. Stir in the carrots and season generously with salt and pepper.
Add the coconut milk, beans with their liquid and 3 cups water. Cover and
bring to a boil over high heat. Uncover and cook, stirring occasionally,
until the carrots are very tender, 18 to 20 minutes.
-
Meanwhile, toss the squash, broccoli and bread with the remaining 2
tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed
baking sheet. Roast, stirring, until the vegetables are tender and browned,
and the bread is toasted, about 15 minutes.
-
Puree the soup with an immersion blender (or transfer to a regular blender
in batches and puree); season with salt and pepper. Divide the soup among
bowls. Drizzle with olive oil and top with the vegetable-crouton mixture
and scallion greens. Serve with crusty bread.
Nutritional Information (per serving)
Calories: 440
Fat: 20g
Saturated Fat: 8g
Carbs: 53g
Fiber: 14g
Protein: 14g
Sodium: 400mg
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