Carrot Ginger Soup
Soup is great for lunch at home or in a thermos for school. The blend of Asian flavors and citrus in this recipe are pleasantly refreshing additions. A few tips: ginger can be easily peeled with a spoon-just scrape the skin away. It’s much faster and you’ll have a lot less waste. If you’re making fresh vegetable stock take time to make a double or triple batch, use what you need and freeze the rest in ice cube trays. Store the stock cubes in zip-lock freezer bags and use them as needed. This method works for all stocks.
- 1 teaspoon fresh ginger peeled and grated
- ½ cup leeks, ¼-inch slice
- 1 Tablespoon canola oil
- 1 quart vegetable stock
- 1 Tablespoon plus 1 teaspoon soy sauce
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ½ cups carrots, large dice
- 1 cup celery, large dice
- 1 Tablespoon orange juice
- Sauté ginger and leeks in soy oil until tender.
- Add stock, soy sauce, salt, and pepper. Bring to a boil and reduce to simmer for 10 minutes.
- Add carrots and celery and cook for 20 minutes. Remove from heat and purée with a hand blender or in a standard blender.
- Add orange juice, check seasoning, and serve.
We’ve seen first-hand the successes parents have had working with their districts to create school food change. In this section, you will find tools and resources just for parents. Join the community and turn passion into action!
Through videos, presentations, infographics and more, learn about Chef Ann and school food reform—including the issues, the solutions, and people making real change.