Carrot Ginger Anelli Soup

Prep time: 10 minutes | Cooking time: 25 minutes | Total time: 35 minutes

Serves 3-4

INGREDIENTS

• Drizzle of olive oil
• ¾ cup chopped onions
• 4 garlic cloves, chopped
• 1½ carrots, chopped
• 1-2 tbs fresh ginger, chopped
• 2 + 2 cups of water
• 1/3 cup fresh parsley
• ¼ cup Tamari
• ¾ - 1 tsp salt
• 6 – 10 twists of freshly ground black pepper
• 1 box (227g) of rice and quinoa Anelli pasta
• Optional garnish: Fresh parsley

INSTRUCTIONS

1. Place a large pot on medium heat. Once hot, drizzle some oil and spread it around evenly. Add onions and garlic and cook until onions turn lightly golden-brown.
2. Add carrots and ginger and cook for 2-3 minutes. Mix in 2 cups of water and cook until the carrots are cooked through. When you feel the carrots are 70% cooked, mix in parsley.
3. Once the carrots are cooked through, transfer the contents of the pot to a blender, along with Tamari, salt, black pepper and the remaining 2 cups of water. Blend until smooth and well combined. For a thinner soup, add more water until desired consistency.
4. Transfer the soup back to the pot and heat for serving.
5. While the soup is heating, follow package instructions and cook Anelli. Add Anelli to the soup and garnish with fresh parsley before serving.