This summer, we’ve both been spoiled with an abundance of beautiful, farm-fresh produce.  As members of a CSA — Community Supported Agriculture — every week we have each received more vegetables than we’ve often known what to do with. That’s a good thing! To celebrate the season’s bounty, we created this nutrient-rich summer soup, brimming with immune-boosting vitamin A (something our kids sure need now that they are back in school), fiber, and flavor.

What have been some of your favorite recipes and new food discoveries this summer? Last month, we learned how to “put up” with a recipe for Bread and Butter Pickles. After a busy day fussing about in the kitchen with equipment we’d never used before, we discovered that home canning is a lot of work but incredibly rewarding; there’s nothing better than biting into a crunchy, homemade pickle!

Sweet Carrot Ginger Soup
Makes 6 Servings

We use slightly-sweet vegetable broth for this recipe so it’s 100% vegetarian.

2 tablespoons extra virgin olive oil
1/2 cup red onion cut into 1/4-inch dice
2 cloves garlic, minced
2 tablespoons fresh minced ginger
1/4 teaspoon black pepper
1/4 teaspoon paprika
Pinch cayenne pepper, optional
One 32-ounce carton all-natural vegetable broth (4 cups)
2 cups carrot juice
1 pound carrots, peeled and cut into 1-inch pieces
1 small 10-ounce sweet potato, peeled and cut into 1-inch chunks
2 tablespoons fresh lime juice
Kosher salt and black pepper to taste

1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic, ginger, pepper, paprika, and cayenne as desired (remember, just a pinch), and cook an additional 1 minute.

2. Stir in the broth, carrot juice, carrots, and sweet potato. Cover, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 25 minutes. Stir in the lime juice.

3. Let the soup cool slightly. Transfer to a blender and puree in batches until very smooth and creamy. You can also use an immersion blender to puree the soup. Season with salt and pepper to taste. Ladle the soup into bowls and garnish (see tip below).

Garnish Idea: Toast up thin slices of French bread, and spread a thin layer of soft goat cheese on top. Place on soup, sprinkle with chives, and drizzle with a bit of honey as desired.

Nutrition Information per Serving (1 generous cup): 150  calories, 5g fat (0.5g saturated), 410mg sodium, 23g carbohydrate, 4g fiber, 3g protein, 590% vitamin A, 30% vitamin C

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their new cookbook, No Whine with Dinner. You can also read their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.


2 Responses to Recipe of the Week: sweet carrot ginger soup

  1. Kelly says:

    We made this over the weekend to feed a mixed group of vegetarian/gluten-free/no restriction dinner guests. It was AMAZING. I highly recommend it. The fact that a soup could taste so creamy without a cup of 1/2 and 1/2 was to be commended. I’ll be adding this to my recipe list.

  2. We’re so glad you enjoyed the recipe and plan to add it to your rotation!