Carrot-Ginger Soup
Ingredients
* 1 medium onion, chopped
* 1 lb. carrots, about 7-8 large, peeled and chopped
* 1 tbsp. fresh grated ginger
* 1 tbsp. canola oil
* 1 tbsp. butter spread with canola oil
* 5 c. low-sodium chicken broth
* nutmeg and ground pepper
Directions
1. In Dutch oven or large, heavy saucepan, melt butter spread over medium heat.
2. Add onion and cook until translucent, about 5 minutes. Do not brown.
3. Add carrots and ginger and sauté another 5 minutes.
4. Add chicken broth and bring to boil. Lower heat and simmer about 20 minutes, until carrots are tender and pierce easily with fork.
5. Using hand-held immersion blender, blend soup in pan until mixture is pureed/smooth. If an immersion blender is not available, transfer the contents of the pot in batches to a blender and puree, then return to pot to warm.
6. Garnish with sprinkle of nutmeg and ground pepper.
This recipe is an excellent source of vitamin A, and a rich source of protein, fiber, niacin, and vitamins K, B6, and C, all of which are essential during pregnancy and breastfeeding.
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