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Carrot and Ginger Soup

Makes four servings

3 tbs. diced onions
1/2 tsp. olive oil
1 tbs. maple syrup
1/2 tsp. honey
1 tbs. peeled and minced fresh ginger
1 cup peeled and chopped carrots, about 6 ounces
3 cups vegetable stock
1/4 cup peeled and diced sweet potato
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried thyme
1/4 tsp. minced fresh garlic

In a medium saucepan, sauté onions in olive oil over low heat, until onions are translucent. Add maple syrup, honey and ginger. Cook until onions begin to turn golden brown, about 10 minutes.

Add the remaining ingredients, cover and simmer for 10 minutes or until carrots and sweet potato are soft.

Cool slightly, transfer mixture to a blender container and purée until smooth.

Pour soup into a saucepan and warm over medium heat before serving. Can be served hot or cold.

Per 3/4-cup serving:
Calories 60; Carbohydrate 13 g; Trace fat; Cholesterol 0 mg; Protein 1 g; Sodium 318 mg; Fiber 1 g

Recipe excerpted from Canyon Ranch Cooks by Barry Correia and Scott Uehlein (Rodale, 2003).