This carrot and ginger soup is packed with fiber and requires only 20 minutes of prep.
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1 tbsp extra-virgin olive oil
1 large yellow onion, chopped
1 2-inch piece fresh ginger, peeled and minced
2 cloves garlic, minced
4 cups low-sodium vegetable broth
2 15-oz BPA-free cans cannelloni beans, drained and rinsed
1/2 lb carrots, peeled and coarsely chopped
2 bay leaves
1/2 tsp fresh ground black pepper
2 1/2 oz roasted unsalted cashews, finely chopped
1/2 cup chopped fresh chives
In a large saucepan on medium, heat oil. Add onion and sauté until beginning to soften, 2 to 3 minutes. Add ginger and garlic; sauté 1 to 2 minutes, until fragrant.
Add broth, 2 cups water, beans, carrots, bay leaves and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Remove from heat. Remove and discard bay leaves.
Using an immersion blender, purée soup. (TIP: Alternatively, carefully transfer to an upright blender, remove plastic stopper from lid and cover top with a towel to allow steam to escape.) Divide among serving bowls and top with cashews and chives.
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