CARROT ALMOND SOUP
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This simple soup is high in beta carotene and fiber, and adds fresh ginger that may help alleviate morning sickness.
5 large organic carrots, peeled and cut into 1-inch pieces
1 quart organic vegetable broth
1 tsp. minced fresh ginger
White part of 2 scallions, chopped
1 cup plain almond milk
Salt and white pepper, to taste
1. Place carrots, broth, ginger, and scallions into large saucepan. Bring to a boil, then reduce heat to a vigorous simmer, and cook until carrots are tender, but not mushy, about 20 minutes.
2. Remove from heat, purée in batches in blender, and return to pot. Stir in almond milk, and keep warm until ready to serve (do not boil).
PER SERVING: 69 cal; 1g pro; 1g total fat (<1g sat fat); 14g carb; 0mg chol; 240mg sod; 4g fiber; 8g sugars
Photography: Pornchai Mittongtare; Food Styling: Liesl maggiore; Prop Styling: Robin Turk