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Ingredients

2 tablespoons salted butter 2 garlic scapes, diced 1 shallot, diced 1 teaspoon minced fresh ginger root 2 cups diced carrots ⅓ teaspoon ground cumin 1 pinch ground cinnamon salt and ground black pepper to taste 3 cups vegetable broth

Nutrition Info

122.6 calories carbohydrate: 15.1 g cholesterol: 15.3 mg fat: 6.4 g fiber: 3 g protein: 2.3 g saturatedFat: 3.7 g servingSize: - sodium: 474 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Melt butter over medium heat in a medium saucepan. Add garlic scapes, shallot, and ginger. Cook and stir until fragrant, 3 to 5 minutes. Add carrots and stir to coat, cook for 3 to 5 minutes. Sprinkle cumin, cinnamon, and pepper over carrots and mix well. Cook until carrots have softened, 3 to 5 minutes more.
Pour vegetable broth into the saucepan and bring to a boil. Reduce heat and let simmer, 15 to 20 minutes. Remove from heat and let cool for 5 to 10 minutes.
Blend soup using an immersion blender or an electric blender until smooth. Season with salt to taste.

4 servings

A delicious carrot soup with garlic scapes is perfect for cold autumn days.