Carrot-Ginger Soup

Prep time: 50 minutes

Ingredients:

• 1 tbsp. canola oil
• 1 medium onion
• 1 lb. fresh carrots, peeled and sliced
• 1 tbsp. fresh grated ginger
• 40 oz. low-sodium chicken broth

Directions:

1. Heat canola oil over medium heat in a heavy saucepan.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the carrots and ginger and cook for another 5 minutes.
4. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, or until carrots are tender and easily pierced by a fork.
5. Carefully transfer the contents of the pot to a blender. Thoroughly blend the mixture. (If you have an immersion blender, you can blend the soup in the saucepan.)
6. Return soup to the pot to warm, then serve.

Serves: 6

Serving size: 1¼ cup of soup

This recipe has important nutrients for mom and baby, including:

Vitamin A

Vitamin A helps develop a baby’s heart, eyes, and immune system. Good sources of vitamin A include milk, orange fruits and vegetables (such as cantaloupe, carrots, and sweet potatoes), and dark leafy greens. Prenatal vitamins should not contain more than 1,500 micrograms (5,000 IU) of vitamin A and pregnant women should not take vitamin A supplements. Both too little and too much vitamin A can harm a developing fetus.

Reviewed by: Meredith Parkinson, RD, LDN