CHAPTER 2: STEWS AND SOUPS

Spicy Carrot Soup

(Prep time: 10 Minutes|Cook Time: 32 Minutes| Servings: 4)

Ingredients

• 3 Tablespoons of olive oil
• 1 Pound of peeled chopped carrots peel
• 1 Wedged large yellow onion
• 2 Minced garlic cloves
• 1 and ½ Tablespoon of grated ginger
• 1 Tablespoon of pure maple syrup
• 4 sprigs of fresh thyme
• 2 Dried bay leaves
• ½ teaspoon of dried ground sage
• ½ teaspoon of salt
• ¼ teaspoon of nutmeg
• ¼ teaspoon of pepper
• 2to 4 cups of vegetable stock
• 2/3 cup of heavy cream

Directions

1. Heat the olive oil into a Dutch oven over the stove top over a medium low heat; then sauté the carrots for about 5 minutes before adding the onion to the Dutch oven and sauté for about 10 additional minutes
2. Add all your seasonings and all the herbs to the pot; then cook for about 2 minutes
3. Pour the vegetable stock and bring it to a boil; then reduce to simmer covered for about 20 minutes
4. Remove the stems of the thyme and the bay leaves from your soup and puree.

Nutrition Information

Calories: 117, Fat: 7g, Carbohydrates: 13g, Protein: 1g, Dietary Fiber: 3g