This simple soup can be served hot or cold and is brought to you by the Whole Foods Cookbook.
Carrot Ginger Soup
Heat canola oil in a large sauce pot over low heat, and saute the onions until they are translucent. Cut the peeled ginger into 1-inch slices and then roughly chop. Add the chopped ginger to the onions, and saute for an additional 2 minutes. Increase heat. Add the stock and carrots. Simmer over medium heat until the carrots are tender. Season with the salt and pepper. Puree.
Nutritional Information: (Per 1 cup serving) Calories 90, calories from fat 15, calories from sat. fat 0, protein 2g, carbs 16 g, total fat 1.5g, cholesterol 0 mg, sodium 390 mg, 17% calories from fat
Variation: Reduce the stock by half and replace the remaining half with orange juice, apple juice, ginger ale, or sparkling cider.