Carrot and Ginger Soup with Almond Salad

Servings: 2


  • ¼ cup almonds
  • 1 (5 oz) pkg baby spinach
  • 3 medium carrots
  • 24 fl oz vegetable broth (organic)
  • 1 (1 inch) piece ginger root
  • ½ small bunch Italian (flat-leaf) parsley
  • 1 medium rutabega
  • 1 shallot
  • apple cider vinegar
  • black pepper
  • 1 Tbsp Ghee
  • 2 Tbsp extra virgin olive oil
  • Himalayan sea salt
  • sesame seeds


  1. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
  2. Preheat a medium saucepan over medium-high heat.
  3. Peel and roughly chop the carrots and rutabega.
  4. Once the saucepan is hot, add ghee and swirl to coat the bottom.
  5. Combine the chopped vegetables and salt in the saucepan.
  6. Peel and mince or grate ginger; add to the sauce pan. Reduce to medium heat, cover, and stew for 10 minutes; stirring occasionally.
  7. Peel and mince shallot; add to salad bowl.
  8. Add broth, bring to a boil; cover and simmer until vegetables are tender, about 12 minutes.
  9. In the salad bowl, whisk together 2 Tbsp olive oil, 1.5 Tbsp vinegar, and  2 tsp sesame seeds, 1/4 tsp salt, 1 pinch black pepper.
  10. Using an immersion (hand) blender, puree the soup until smooth.
  11. Measure out 1/4 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 and almonds; toss to combine
  14. To serve, pour soup into a bowl, garnish with remaining parsley and arrange salad on the side.

MetaLife Units:

0 Protein Units (*note – to add Protein units – serve w/ your choice of 2oz – 4oz lean protein)
2 Fat Units 
2 Carbohydrate Units

Recipe by:

Dr. Shonna Babrow-Goodrich