Enjoy this comforting soup that is loaded with fresh vegetables. The sweetness of the carrots, the mild spice of the ginger and the creaminess of the cauliflower makes this soup not only tasty but also healthy. 

Serves: 4
Prep: 15 minutes
Cook: 35 minutes

1 tbs butter
1 sweet onion, chopped
1 tbs ginger, minced
2 garlic cloves, minced
5 carrots, peeled and chopped
1 head cauliflower, cleaned and chopped
Salt and Pepper, to taste
½ cup cashews (optional)
4 cups chicken broth, reduced sodium* 
Parsley and Feta cheese, used for garnish

Combine the butter, onions and ginger into a large sauce pan and cook on a medium-high heat until the onions become translucent, about 5 minutes. Turn the heat to a medium heat and add in the ginger, carrots, cauliflower and cashews. Cover and cook for 10 minutes, stir occasionally. 

After vegetables have cooked add in chicken stock, cover and cook for 20 minutes or until the vegetables are fork tender.

Take soup off the heat and blend with an immersion blender or a regular blender. (With a regular blender make sure to slightly cover the top with a dish towel and not the lid.) Taste the soup to see if more salt and pepper is needed. 

Garnish with parsley and feta cheese, serve and enjoy!

* Substitute chicken broth for vegetable stock to make this a vegetarian/vegan soup.

carrot ginger soup