{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Carrot ginger soup with white beans",
 "description": "A smooth carrot and ginger soup for lunch, made creamy with white beans instead of cream, with about 380 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT1H10M",
 "recipeIngredient": [
  "1 tbsp olive oil",
  "1 medium onion, chopped",
  "1 tsp garlic powder",
  "8 medium carrots (about 1 lb 1 oz), peeled and cut in 1-inch chunks",
  "2 tbsp grated fresh ginger",
  "1 tsp ground cumin",
  "1½ cups (266 g) no-salt-added great northern beans, drained and rinsed",
  "4 cups water",
  "½ tsp salt",
  "¼ tsp black pepper",
  "2 tbsp lemon juice"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oil in a big pot over medium heat. Cook the onion for 6 to 8 minutes, until soft and just turning gold."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the ginger, garlic powder and cumin. Cook 1 minute, until it smells warm and strong."
  },
  {
   "@type": "HowToStep",
   "text": "Add the carrots, the beans, the salt and 4 cups of water. Bring to a boil, then turn the heat down to a steady simmer with the lid on."
  },
  {
   "@type": "HowToStep",
   "text": "At 5,300 ft water boils near 203 °F, so the carrots take about a quarter longer than at sea level: simmer 35 to 40 minutes, until a chunk of carrot mashes against the side of the pot with no push."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat and let it cool for 10 minutes. Blend with an immersion blender until smooth, or in batches in a blender with the lid vented and a towel over it. The beans make it creamy with no cream."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the pepper and lemon juice. Add a little hot water, ¼ cup at a time, if it is too thick to pour off a spoon. Bring to a boil again if it cooled, and serve hot."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, or to 165 °F. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "178 kcal",
  "proteinContent": "7.3 g",
  "carbohydrateContent": "30.2 g",
  "fatContent": "4.2 g",
  "saturatedFatContent": "0.6 g",
  "sugarContent": "at least 7.2 g (1 row carries no value)",
  "sodiumContent": "380 mg",
  "fiberContent": "8.8 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/carrot-ginger-soup.jpg",
 "imageAlt": "A smooth carrot and ginger soup, orange, made creamy with white beans, in a bowl",
 "url": "https://asharedpalate.com/carrot-ginger-soup"
}