Carrot and Ginger Soup

Name: Carrot and Ginger Soup
Total time: 35 min
Ingredients: 2 Tbsp. pumpkin seeds; 2 Tbsp. extra-virgin olive oil; 1 lb. carrots, peeled and thinly sliced; 1 piece (2 inches) ginger, peeled and grated; 4 cups chicken stock; 1⁄4 cup freshly squeezed orange juice; 2 tsp. grated orange zest; 1⁄8 tsp. sea salt; 1⁄8 tsp. freshly ground black pepper

Shop Ingredients

This elegant soup is sure to be soothing to your whole system. Feel free to substitute vegetable stock for a vegetarian version.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6

Ingredients

2 Tbsp. pumpkin seeds
2 Tbsp. extra-virgin olive oil
1 lb. carrots, peeled and thinly sliced
1 piece (2 inches) ginger, peeled and grated
4 cups chicken stock
1⁄4 cup freshly squeezed orange juice
2 tsp. grated orange zest
1⁄8 tsp. sea salt
1⁄8 tsp. freshly ground black pepper

Directions

Step 1
Toast pumpkin seeds on a rimmed baking sheet under broiler 3 minutes. Set aside.
Step 2
Heat oil in a large stockpot over medium-low heat. Add carrots and ginger and sauté 5 minutes, stirring frequently.
Step 3
Add stock. Turn heat to high and bring just to a boil, then lower heat and simmer, uncovered, 20 minutes or until carrots are soft.
Step 4
Purée the soup in a blender or food processor. Return to pot. Stir in orange juice, zest, salt, and pepper. Serve soup in bowls garnished with pumpkin seeds.