Category: Soup

Spicy Carrot Soup

10/15/2017

After a busy weekend of looking at wedding venues, my fiancé came down with a cold. I decided to make a delicious, warm, soup for lunch, to help get him back on his feet. I love this recipe because it's full of healing ingredients such as ginger, turmeric, garlic, and coconut milk. The flavor is both sweet and spicy, with a refreshing kick of lime.

According to Ayurvedic medicine, ginger warms the body and boosts the immune system. Warming the body also helps to break down the accumulation of toxins in our organs and cleanse the lymphatic system.

Turmeric is incredible because it contains powerful compounds that control inflammation in the body. Studies have shown that the anti-inflammatory compounds in turmeric are even more powerful than those of aspirin or ibuprofen.

Consuming raw garlic will help to boost your immune system. Have you come down with a cold or flu? Try adding garlic to your soups or stews for the same added benefits. It's also great for fighting off sinusitis. Eating garlic regularly has been proven to help build up immunity against these nasty sicknesses.

When you're ill, it's important you replenish your body with lots of electrolytes to maintain blood volume and prevent dehydration. Coconut water often takes all the credit, but coconut milk also provides these important minerals and promotes hydration and immunity.

INGREDIENTS:

1 lb carrots, chopped into 1/2" slices
1/2 large white onion, cut into quarters and separated
1-2 Tbsp olive oil
3/4 tsp sea salt
Ground black pepper
1/2 Tbsp garam masala
5 cloves garlic, crushed w/ skins on
1/2 tsp ground ginger
1 tsp turmeric
3 C. low sodium vegetable broth
1- 13.5oz can full-fat coconut milk
Juice of 1 medium sized lime
1 habanero pepper, diced (You can substitute with cayenne to taste or omit if you're not a fan of heat.)

DIRECTIONS:

Pre-heat oven to 425 degrees F and line a baking sheet with parchment paper.
Add chopped carrots and onion to pan. Drizzle with olive oil. Sprinkle on garam masala, salt & pepper. Toss vegetables, oil and seasonings until evenly coated. Next add the 5 cloves of garlic to the pan.
Roast veggies for 30-35minutes or until tender. Stir half way through.
While vegetables are roasting, warm up the 3 cups of vegetable broth in a pan on the oven.
Prepare any toppings you may want for the soup. (I added thinly sliced green onions.)
Once vegetables are done, remove from the oven. Peel the skins off of the garlic & add it into a blender.
Next add the carrots & onions to the blender along with the ground ginger, turmeric, coconut milk, juice of 1 lime, and habanero. Lastly, add in the heated vegetable broth. (Make sure the vegetable broth is boiling when added into your blender. This will help break down the vegetables when blending.)
Blend for 2-3 minutes until completely smooth.
Pour into bowls and top with toppings.
Enjoy!

1 Comment

Simple Zucchini Soup

10/7/2017

0 Comments

It has been hot in LA the past couple of days. Regardless of the heat, I've been craving comforting, fall foods. Last weekend, I had the most delicious zucchini soup and have been aspiring to recreate it. I gave it a shot today and think it turned out even better than the original. I love the simplicity of this recipe and the fact that it doesn't require every cooking utensil in the kitchen.

Looking for something a little more hearty? Try tossing in some freshly baked croutons or serve with a piece of toast!

INGREDIENTS:

1 Tbsp. coconut oil
1/2 yellow onion, diced
3 cloves garlic, minced
3 small zucchinis, quartered & thinly sliced
Dash of salt, to taste
3 C. low sodium veggie stock
1/2 C. Coconut milk
Topping of choice- I used chopped parsley & sliced green onions

DIRECTIONS:

Heat coconut oil in a pot.
Add garlic & onions. Heat for about 5 minutes or until translucent and fragrant.
Add zucchini and cook until soft.
Add veggie stock & bring to boil.
Once boiling, reduce heat to simmer and cook for 15 minutes.
Meanwhile prepare toppings.
Once soup has finished cooking, pour into a blender or food processor and blend until smooth.
Add soup back to pan & add stir in coconut milk.
Bring everything to a boil, then remove from heat.
Serve in bowls with toppings of choice.
Enjoy!

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Spicy Carrot Soup

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