Carrot Ginger Soup with Cranberry-Almond Salad

Thanks Kristen More for submitting this one!

Carrot Ginger Soup with Cranberry-Almond Salad

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad, Soup
Cuisine American


  • 1/4 cup almonds
  • 1 5 oz package baby spinach
  • 3 medium carrots, peeled and chopped,
  • 3 cups chicken or vegetable broth
  • 1/4 c dried cranberries
  • 1 knob of fresh ginger
  • 1/2 small bunch Italian parsley
  • 1 shallot
  • 1/2 lb sweet potato, peeled and chopped
  • 1.5 tbsp apple cider vinegar
  • black pepper
  • 1 tbsp butter unsalted
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey
  • salt
  • 2 tsp sesame seeds


  • Preheat a medium saucepan over medium-high heat.
  • Peel and mince shallot; add to salad bowl.
  • Once the saucepan is hot, add 1 tbsp butter and swirl to coat the bottom.
  • Combine the chopped carrots and potatoes, 1 tsp honey, and 1/2 tsp salt in the saucepan.
  • Peel and mince or grate ginger; add to the saucepan. Reduce to medium heat, cover, and stew for 10 minutes; stirring occasionally.
  • Add broth, bring to a boil; cover and simmer until vegetables are tender, about 12 minutes.
  • In the salad bowl, whisk together 2 tbsp olive oil, 1.5 tbsp apple cider vinegar, 1 tsp honey, 2 tsp sesame seeds, 1/4 tsp salt, and 1 pinch black pepper.
  • Using an immersion (hand) blender (or regular one), puree the soup until smooth.
  • Measure out cranberries and almonds. (1/4 c each)
  • Shave the leaves off parsley stems; discard the stems and mince the leaves.
  • Add the spinach to the bowl with the dressing. Add 3/4 of the parsley, the cranberries, and almonds; toss to combine.
  • To serve, pour soup into a bowl, garnish with the remaining parsley, and arrange salad on the side. Enjoy!