Carrot Ginger Soup with Cranberry-Almond Salad.

  • ½ cup
    almonds
  • 2 (5 oz) pkgs
    baby spinach
  • 6 medium
    carrots
  • 48 fl oz
    chicken or vegetable broth
  • ½ cup
    dried cranberries
  • 2 (1 inch) pieces
    ginger root
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    shallots
  • 1 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.)
    6 medium carrots
    1 lb sweet potato
    2 (1 inch) pieces ginger root
    2 (5 oz) pkgs baby spinach
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Peel and roughly chop the carrots and potatoes.
  • 3
    Preheat a medium saucepan over medium-high heat.
  • 4
    Peel and mince shallot; add to salad bowl.
    2 shallots
  • 5
    Once the saucepan is hot, add butter and swirl to coat the bottom.
    2 tbsp butter, unsalted
  • 6
    Combine the chopped carrots and potatoes, honey, and salt in the saucepan.
    2 tsp honey
    1 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.
    48 fl oz (6 cups) chicken or vegetable broth
  • 9
    In the salad bowl, whisk together olive oil, vinegar, honey, sesame seeds, salt, and pepper.
    ¼ cup extra virgin olive oil
    3 tbsp apple cider vinegar
    2 tsp honey
    4 tsp sesame seeds
    ½ tsp salt
    ⅛ tsp black pepper
  • 10
    Using an immersion (hand) blender, puree the soup until smooth.
  • 11
    Measure out cranberries and almonds.
    ½ cup dried cranberries
    ½ 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!