Carrot Ginger Soup with Cranberry-Almond Salad
- Time
- 45 min
- Serves
- 4
- Style
- Vegan
Ingredients
- ½ cupalmonds
- 2 (5 oz) pkgsbaby spinach
- 6 mediumcarrots
- 48 fl ozchicken or vegetable broth
- ½ cupdried cranberries
- 2 (1 inch) piecesginger root
- 1 small bunchItalian (flat-leaf) parsley
- 2shallots
- 1 lbsweet potato
- apple cider vinegar
- black pepper
- extra virgin olive oil
- pure maple syrup
- salt
- sesame seeds
Cookware
- chef's knife
- cutting board
- grater (optional)
- hand or regular blender
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 585
- Protein
- 17g
- Carbs
- 60g
- Fat
- 35g
- Fiber
- 12g
- Sodium
- 308mg
Method
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