Ginger-Carrot Soup | Recipes | Dr. Weil's Healthy Kitchen
Spicy-sweet, quick to make, inexpensive and rich in nutrients - this soup is a winner! Enjoy with a salad and crusty bread for a complete meal.
Ingredients
- 2 teaspoons expeller-pressed canola oil
- 1 medium onion, chopped
- 3 tablespoons finely chopped fresh ginger root
- 3 cups carrots, chopped
- 1 medium potato, peeled and chopped
- 8 cups vegetable stock
- Salt to taste
- Dash of dry sherry
- Dash of nutmeg
- Chopped fresh parsley or cilantro (optional)
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