Carrot Ginger Soup - Ninja Professional Plus Quick Start Manual

PEP IN YOUR
M A N U A L
STEP SOUP
PREP: 10 MINUTES | COOK: 10 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 3 SERVINGS
INGREDIENTS
3 red bell peppers, roasted, peeled, cooled
/ cup sundried tomatoes
1
4
2 cloves garlic, peeled
/ cup white wine
1
4
/ bunch Italian parsley, trimmed
1
4
1 cup low-sodium vegetable broth
Kosher salt, to taste
Ground black pepper, to taste
Balsamic vinegar, for garnish
CARROT
M A N U A L
GINGER SOUP
PREP: 15 MINUTES | COOK: 40 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 4 SERVINGS
INGREDIENTS
2 tablespoons olive oil
6 medium carrots, peeled, chopped
4 shallots, peeled, chopped
2-inch piece fresh turmeric root, peeled, chopped
1 / -inch piece fresh ginger, peeled, chopped
1
2
1 / cups vegetable broth
1
2
2 tablespoons lime juice
Kosher salt, to taste
Ground black pepper, to taste
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DIRECTIONS
1 Place all ingredients, except balsamic
vinegar, into the 72-ounce Total
Crushing Pitcher in the order listed.
2 Select HIGH until desired consistency
is reached.
3 Transfer soup to a medium saucepan
and simmer until heated through, about
10 minutes. Serve in bowls garnished
with a splash of balsamic vinegar.
DO NOT BLEND HOT INGREDIENTS.
DIRECTIONS
1 Heat oil in a saucepan over medium-
high heat. Add carrots, shallots,
turmeric, and ginger. Sauté until
softened, about 15 minutes.
2 Add vegetable broth, lime juice, salt,
and pepper to saucepan and simmer
10 to 15 minutes over medium-low
heat. Let cool to room temperature.
3 Add the cooled soup to the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
4 Reheat soup in saucepan until
heated through.
DO NOT BLEND HOT INGREDIENTS.
ROASTED GARLIC &
ROMA TOMATO SOUP
PREP: 10 MINUTES | COOK: 15 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 6 SERVINGS
INGREDIENTS
1 can (28 ounces) whole peeled tomatoes
4 cloves garlic, peeled
3 tablespoons tomato paste
/ cup silken tofu
3
4
3 tablespoons extra virgin olive oil
/ teaspoon kosher salt
1
2
/ teaspoon ground black pepper
1
4
1 cup vegetable broth
1 tablespoon fresh basil leaves
CAULIFLOWER WHITE
CHEDDAR SOUP
PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 4 SERVINGS
INGREDIENTS
4 cups cauliflower florets
/ small onion, peeled, cut in half
1
2
2 cups low-fat milk
/ cup grated white cheddar cheese,
3
4
plus additional for garnish
1 teaspoon onion powder
/ teaspoon grated nutmeg,
1
4
plus additional for garnish
Kosher salt, to taste
Ground black pepper, to taste
M A N U A L
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 Select HIGH until desired consistency
is reached.
3 Transfer contents to a large saucepan
and simmer over medium-low heat for
about 15 minutes, or until heated through.
DO NOT BLEND HOT INGREDIENTS.
M A N U A L
DIRECTIONS
1 Steam cauliflower with onion until
tender, about 15 minutes. Cool to
room temperature.
2 Place cooled cauliflower and onion
with remaining ingredients into the
72-ounce Total Crushing Pitcher.
3 Select HIGH until desired consistency
is reached.
4 Transfer soup to a stockpot,
adjust seasonings, and simmer
until heated through.
5 Garnish each serving with additional
grated cheese and nutmeg.
DO NOT BLEND HOT INGREDIENTS.
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