This soup helps you feel protected against cold and flu season with immune-boosting vitamin C and ginger root. The vegetable stock may be substituted with milk or coconut milk for a creamier consistency.
- 2 small carrots
- 2 apples, peeled
- 1, 15-oz can pumpkin puree
- 1 small onion
- 2 cups vegetable stock
- 1 thumb of ginger root
- 2 TBSP vegetable oil
- Heat 2 TBSP of vegetable oil in a stock pot. Add ginger
- Cook carrots, apples, and onion until the onion is translucent and the carrots are soft.
- Add vegetable stock
- Blend with an immersion blender
Exchanges: 1 vegetable, ½ fruit