January Recipe: Carrot-Ginger Soup

If one of your New Year’s Resolutions was to eat more vegetables, this healthy and hearty soup recipe from Chef Stacy Primack will do the trick! Soup is one of the most satisfying winter foods, and this recipe will not disappoint with the sweetness of the carrots and squash mingling nicely with the crunch of the broccoli and bread.

YIELD: 4 servings

10mg CBD per serving

INGREDIENTS

• Extra virgin olive oil
• 2 garlic cloves, smashed
• 2 green onions (green part sliced at a bias), white part, chopped
• 2 T. ginger, peeled and chopped
• 1 (14oz.) can light coconut milk
• 1 (15oz.) can cannellini beans
• 3 cups water
• 5 carrots, chopped rough
• 1/2 acorn squash, seeded, chopped
• 1.333 grams SōRSE liquid
• 2 cups broccoli florets, chopped rough
• 2 slices thick bread (like brioche), cut into cubes
• Kosher salt and fresh ground black pepper

DIRECTIONS

1. Preheat oven to 425F.

2. Heat olive oil in Dutch oven pot. Bring to medium-high heat, add garlic, ginger, white part of scallions, and cook soft about 2 minutes. Add carrots, salt and pepper. Cook another couple of minutes.

3. In the meantime, on a cookie sheet or in a baking pan, toss squash pieces in olive oil and cook in over until roasted and soft, about 30 minutes. Remove from oven.

4. Add coconut milk, beans and liquid inside bean can, and water to Dutch oven on stove. Bring to a boil. Turn heat down to medium and stir often; cook for another 20 minutes until carrots have softened. Add squash to this mix. Add SōRSE.

5. Toss broccoli and bread into bowl with more olive oil with salt and pepper, spread onto baking sheet lined with parchment paper or silicone baking mat. Roast and stir until broccoli is tender and browned and bread is toasted, about 15 min.

6. Puree soup in a blender in batches or with an immersion blender. Season with more salt and pepper. Divide soup among the bowls, drizzle with olive oil, and top with broccoli, croutons, and scallions (green biased-cut pieces).