Martha Stewart’s Carrot Ginger Soup

This gorgeous carrot ginger soup couldn’t be easier to make, and it’s suprisingly filling! Great for colder weather lunches and dinners.

We’re celebrating Halloween by eating this delicious and nutritious carrot ginger soup (with a side of candy, of course!) I can’t believe how simple this dish is to make. It is a beautiful bright orange color and is surprisingly filling.

I followed this recipe from Martha Stewart to the letter and used my Cuisinart immersion blender to blend the soup right in the pot on the stove. A little dash of salt and fresh cracked pepper at the end really brought out the flavor of this soup.

How to Serve It:

I topped each bowl with a swirl of nonfat plain greek yogurt and pepitas (pumpkin seeds). You could also stir in some creme fraiche or finely diced roasted carrots or sweet potatoes. Pair it with one of our delicious cold-weather salads:

• Kale, Apple, + Roasted Chickpea Salad with Garlic Tahini Dressing
• Honey-Roasted Butternut Squash + Cranberry Spinach Salad
• Simple Arugula Salad
• Warm Brussels Sprouts and Pear Salad
• Apple + Quinoa Salad with Hot Walnut Bacon Dressing

How to Make It:

Get the full recipe here at marthastewart.com >

If you give this carrot ginger soup a shot, let us know in the comments below! We’d love to hear from you.

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