Carrot Ginger Soup with Cranberry-Almond Salad.

  • ¼ cup
    almonds
  • 1 (5 oz) pkg
    baby spinach
  • 3 medium
    carrots
  • 24 fl oz
    chicken or vegetable broth
  • ¼ cup
    dried cranberries
  • 1 (1 inch) piece
    ginger root
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1
    shallot
  • ½ lb
    sweet potato
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    butter, unsalted
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  •  
    sesame seeds
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    3 medium carrots
    ½ lb sweet potato
    1 (1 inch) piece ginger root
    1 (5 oz) pkg baby spinach
    ½ small bunch Italian (flat-leaf) parsley
  • 2
    Peel and roughly chop the carrots and potato.
  • 3
    Preheat a medium saucepan over medium-high heat.
  • 4
    Peel and mince shallot; add to salad bowl.
    1 shallot
  • 5
    Once the saucepan is hot, add butter and swirl to coat the bottom.
    1 tbsp butter, unsalted
  • 6
    Combine the chopped carrots and potatoes, honey, and salt in the saucepan.
    1 tsp honey
    ½ tsp salt
  • 7
    Peel and mince or grate ginger; add to the saucepan. Reduce to medium heat, cover, and stew for 10 minutes; stirring occasionally.
  • 8
    Add broth, bring to a boil; cover and simmer until vegetables are tender, about 12 minutes.
    24 fl oz (3 cups) chicken or vegetable broth
  • 9
    In the salad bowl, whisk together olive oil, vinegar, honey, sesame seeds, salt, and pepper.
    2 tbsp extra virgin olive oil
    1 ½ tbsp apple cider vinegar
    1 tsp honey
    2 tsp sesame seeds
    ¼ tsp salt
    1 pinch black pepper
  • 10
    Using an immersion (hand) blender, puree the soup until smooth.
  • 11
    Measure out cranberries and almonds.
    ¼ cup dried cranberries
    ¼ cup almonds
  • 12
    Shave the leaves off parsley stems; discard the stems and mince the leaves.
  • 13
    Add the spinach to the bowl with the dressing. Add ¾ of the parsley, the cranberries, and almonds; toss to combine
  • 14
    To serve, pour soup into a bowl, garnish with remaining parsley and arrange salad on the side. Enjoy!