If you’re looking for a blast of beta-carotene, a powerful antioxidant, this carrot soup is what you’re looking for. It’s a great accompaniment to any main entree or nice alone. It has a creamy texture and some sweetness with a bit of a ginger zing. Enjoy!
Ingredients
1 tablespoon avocado oil
4 cups chopped carrots (~ 5 large carrots peeled)
1 large onion chopped
2 cups “no-chicken broth” or low sodium chicken broth
1 tablespoon minced ginger
2 tablespoons cornstarch
1 cup rice milk (original)
1 cup water
salt and pepper to taste
Directions
In a heated stock pot add avocado oil then onions. Sauté the onions and add broth (about 1-2 tablespoons) as needed to continue to cook the onions for about 15-20 minutes. The onions should start to caramelize. Add the carrots, ginger, broth, and water to the stock pot and simmer uncovered. Cook for about 30 minutes or until carrots are soft. Mix the cornstarch and rice milk together in a separate bowl and set aside for a few minutes. Place the cooked carrot, onion, ginger and broth mixture, and the cornstarch and rice milk mixture in a blender and puree. Place in a bowl. You may need to do this in 2 separate batches depending on the size of your blender. Add salt and pepper to taste. Enjoy.
by Vincent Alvarez, RDN, NSCA-CPT