Serve for lunch or first course.

Serve for lunch or first course.

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Yields1 Serving
 4 tbsp. unsalted butter
 1 onion, chopped
 2 small leeks, minced
 1 tbsp., grated fresh gingerroot
 3 cups grated carrots
 1 small parsnip, grated
 1 potato, peeled and grated
 1 tbsp. honey
 4 cups chicken broth
 1 ½ tbsp. Luvafoodie Happy Heart salt free seasoning
 1 tbsp. fresh lemon juice
 Garnish Optional: Nonfat sour cream
1

Melt butter in saucepan, add the onion, leeks, ginger and Luvafoodie Happy Heart seasonings and cook slowly until soft.

2

Stir in carrots, parsnip, potato and honey. Cover and continue cooking until soft, about 20 minutes over medium heat.

3

Add the broth, return to a boil. Reduce heat and simmer until vegetables are soft and tender over medium heat.

4

Puree the soup and add lemon juice.

5

Garnish with sour cream- optional

Ingredients

 4 tbsp. unsalted butter
 1 onion, chopped
 2 small leeks, minced
 1 tbsp., grated fresh gingerroot
 3 cups grated carrots
 1 small parsnip, grated
 1 potato, peeled and grated
 1 tbsp. honey
 4 cups chicken broth
 1 ½ tbsp. Luvafoodie Happy Heart salt free seasoning
 1 tbsp. fresh lemon juice
 Garnish Optional: Nonfat sour cream

Directions

1

Melt butter in saucepan, add the onion, leeks, ginger and Luvafoodie Happy Heart seasonings and cook slowly until soft.

2

Stir in carrots, parsnip, potato and honey. Cover and continue cooking until soft, about 20 minutes over medium heat.

3

Add the broth, return to a boil. Reduce heat and simmer until vegetables are soft and tender over medium heat.

4

Puree the soup and add lemon juice.

5

Garnish with sour cream- optional

Happy Heart Carrot and Ginger Soup

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