![](/images/new-backgrounds/1061848/6184857x1.webp)
Autumn Carrot-Ginger Soup
The ginger gives this soothing soup a nice kick.
Makes about 5 cups
2tablespoons extra virgin olive oil
2small shallots, chopped*
1tablespoon finely chopped fresh ginger*
1teaspoon kosher or sea salt, divided
½ teaspoon freshly ground black pepper, divided
2pounds carrots, sliced*
½ teaspoon ground cumin pinch ground cloves
¼ teaspoon ground cinnamon
5cups vegetable or chicken broth, reduced sodium
½ teaspoon fresh lemon juice
1.Heat oil in a large saucepan over
2.Stir in the lemon juice and blend using the blending shaft. Use an
3.Taste and adjust seasonings as desired.
*These can be quickly chopped or sliced in the food processor attachment.
Nutritional information per serving (based on 6 servings):
Calories 161 (32% from fat) • carb. 25g • pro. 3g • fat 6g • sat. fat 1g
• chol. 0mg • sod. 1133mg • calc. 88mg • fiber 5g
29