Carrot Cake Pancakes
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Carrot and Ginger Soup
Details
- Serving Size: 8
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 2 Points
Cuisine
- soup
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 tablespoons minced ginger, or more to taste
- 6 cups low-sodium vegetable broth
- 5 cups peeled and roughly chopped carrots (about 15 medium carrots)
- 1½ cups diced sweet potato
- 2 sprigs fresh thyme
- ¾ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- Tart green apple, julienned (pictured)
- Sweet and Spicy Roasted Pumpkins Seeds
- Croutons (may not be gluten free)
Instructions
In a Dutch oven or stockpot, heat the olive oil over medium heat.
Add the onion and celery, and cook, stirring occasionally, until translucent, 4 to 5 minutes.
Add the garlic and ginger. Cook until fragrant, about 1 minute.
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