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Soup's On! 

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There's nothing like soup on a chilly day. For lunch, it's a tummy-warming alternative to the same-old-sandwich routine. Or serve it for dinner with grilled cheese sandwiches or salad and crusty bread.

Homemade soup is a cinch to make, especially colorful carrot soup that has the added bonus of using up any random root veggies left in the fridge. Made with just a handful of ingredients, this soup is economical, vitamin rich and creamy, without containing any dairy products.

Carrot Soup

  • 1 large onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 4-5 cups low-sodium chicken stock
  • 4-5 cups carrots, chopped into 1-inch chunks
  • 2 tablespoons fresh ginger, minced (or more to taste)
  • 1 teaspoon turmeric (optional)
  • salt and pepper
  1. In a large, heavy-bottom soup pot over medium heat, sauté onion, celery and garlic in olive oil until soft and translucent.
  2. Blend in flour and enough chicken stock to make a smooth paste.
  3. Add the rest of the chicken stock, carrots, ginger and turmeric. Bring to a boil.
  4. Reduce heat and simmer for about 30-45 minutes, until carrots are cooked through and soft.
  5. Purée soup in small batches using a blender or food processor.
  6. Return puréed soup to pot to reheat, adding more stock if a thinner soup is desired.
  7. Season to taste with salt and pepper.
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