carrots

Creamy Carrot-Ginger Soup

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'Tis the season for a warm and comforting soup on a cold or rainy night. Vegetables and fruits have their seasons for a reason. When in season, they provide the most nutritional value, most flavor, and are cheaper. During fall and winter seasons, starchy vegetables are at their peak season to provide warmth and antioxidants that help us fight cold and flu symptoms. Starchy vegetables include: all types of squash, yams, beets, and carrots. Other warming foods include: ginger, mustard, garlic, and onion. To get the most out of your food, make sure you eat a variety of seasonal fruits and vegetables every week.

This carrot-ginger soup is the easiest creamy soup you will ever make. It's dairy-free, gluten-free, and very anti-inflammatory.

Carrot soup

Carrot soup

Ingredients 

1 Tablespoon extra virgin coconut oil

1 medium onion, sliced

4-5 large carrots or 1 bunch of carrots, coarsely chopped

4 cups filtered water or vegetable broth

2-inch piece of ginger root, sliced

Juice of 1/2 lemon

Sea salt to taste

Procedure

  1.  Heat coconut oil in a medium stock pot. Add sliced onion and pinch of sea salt. Cook until onion is translucent, stirring occasionally. Add chopped carrots and cook for another 5-8 minutes. Add sliced ginger and water and bring to a boil. Simmer for about 15 minutes, covered, until carrots are soft.
  2. Carefully transfer everything to a blender and blend until smooth (You may have to do this in batches if it doesn't all fit). Tip: Take off plastic part of blender lid and cover with a towel to avoid spilling. Place hand over towel before starting blender.If you leave the cap on, the soup will overflow because it is too hot.Once soup is blended completely, add lemon juice and pinch of sea salt. Taste and adjust as needed. Serve.

Serves 4-6

Balsamic-Ginger Glazed Carrots and Chard

Balsamic-glazed-carrots

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Summer is one of my favorite seasons. I love going to the farmers market and being surrounded by all the wonderful colors of fruits and vegetables.

Have you seen those beautiful rainbow carrots yet? And the amazing varieties of cucumber? What about the juicy peaches and plums?

I can spend hours at the market just admiring (and tasting), but mostly, I go to get influenced to create new and delicious recipes. This week, I chose to make something different with carrots.

Carrots are available year round, but they have the most nutrients, freshness, and flavor when they are in season (fall and summer). They are an excellent source of vitamin A, vitamin K, fiber, and antioxidants (vitamin C and beta-carotene). They are anti-inflammatory, a good source of complex carbohydrates, and help cleanse the liver.

Ingredients

1-2 Tablespoons unrefined sesame oil (enough to coat the bottom of the pan)

1 bunch rainbow carrots, washed and cut into 2-inch pieces

4 large leaves red chard, chopped

1 garlic clove, minced

1-inch ginger root, minced

2 Tablespoons balsamic vinegar

juice of 1/2 lemon

sea salt

Procedure

  1. Cut off the large end of carrots. Cut carrots in half long wise, then cut into 2-inch pieces with a diagonal cut.
  2. Heat sesame oil in a large pan. Add carrots and a generous pinch of sea salt and cook for 5 minutes.
  3. Add garlic, ginger, balsamic vinegar, and lemon juice and cook for another 5 minutes or until carrots are tender.
  4. Add chard and sauté for another few minutes until chard wilts. Serve.

Note: You can garnish with chopped herbs and/or seeds.