Garlic Free, Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Paleo Vegan, Soy Free
(white and light-green parts only)
(look for Mushroom-Free broth if needed)
peeled and chopped fresh ginger
kaffir lime leaf
or zest of 1 lime
Dry sauté the carrots and leeks in a large pot, stirring frequently, until the vegetables and the bottom of the pot are browned.
Deglaze the pot with the carrot juice and cook, stirring frequently, until the juice evaporates.
Add the vegetable broth and bring to a simmer. Cook for 15 minutes.
Transfer to a blender. Add the ginger and kaffir lime leaf and process until smooth.
Per serving: calories: 141, protein: 3 g, carbohydrates: 30 g, fat: 1 g, calcium: 78 mg, sodium: 106 mg, dietary fiber 5 g