Carrot Ginger Soup with Cranberry-Almond Salad

Directions

1. Rinse and dry all produce; set spinach aside if not pre-washed.
2. Chop the carrots and sweet potatoes into small pieces and set aside.
3. Preheat a medium saucepan over medium-high heat, then add a bit of butter and swirl to coat the bottom.
4. Add the chopped carrots and potatoes to the pan along with honey and a pinch of salt.
5. Mince a small piece of ginger and add it to the pot; cook for a minute to release its scent.
6. Pour in the broth, bring to a boil, then reduce heat and simmer until the vegetables are tender, about 12 minutes.
7. Use an immersion blender to puree the soup until smooth, then keep warm.
8. In a separate bowl, whisk together olive oil, a splash of apple cider vinegar, honey, sesame seeds, salt, and pepper for the dressing.
9. Measure out cranberries and almonds for the salad; remove parsley leaves from stems and finely chop the leaves.
10. To assemble the salad, toss spinach with most of the dressing, ¾ of the parsley, and the cranberries and almonds; adjust seasoning.
11. To serve, ladle the soup into bowls, garnish with remaining parsley, and plate the salad on the side.