Two posts in one day, wow, I’m on a roll!
I had leftover carrots, ginger and onion from making ginger dressing yesterday so I decided to whip up a Carrot-Ginger soup alongside a fall themed salad for lunch.
The Carrot-Ginger soup tastes just like something you’d find in a restaurant! It’s smooth and creamy, despite being almost oil-free and completely dairy free, with a nice kick from the ginger. Ginger is known to have some pretty powerful health benefits, from treating nausea to preventing cancer, but these days (cold season) I’m all about the immune boosting properties of ginger and love adding some into my diet in any way I can.
Don’t read too far into this soup recipe, basically what I’m saying is that all of the measurements are pretty rough, I just used what I had on hand so feel free to adjust to taste. As long as you have plenty of carrots, ginger, an onion and a box of veggie broth on hand you are on your way to an absolutely delicious soup for a chilly Fall (Winter?) day.
Carrot Ginger Soup (Serves 4)
- Olive oil spray or 1 tsp. olive oil
- 1 small yellow onion (I had 3/4 left of a medium onion)
- 7 large carrots, peeled and roughly chopped (this is just what I had on hand but feel free to adjust size and amount of carrots)
- ~2 inches of fresh ginger, peeled and roughly chopped (probably equivalent to 2 or 3 Tbsp., I started with a little and then added more toward the end of the cooking process)
- 4 cups of low sodium vegetable broth
- ~1/4 cup of plain unsweetened almond milk (optional, use more or less to taste)
- Salt and pepper to taste
- Lightly spray the bottom of a large pot with olive oil
- Chop the onion and sauté in the oil until translucent, season the onion with salt and pepper, stirring every so often to prevent burning
- Once the onion has caramelized slightly, add the roughly chopped carrots and sauté for a few more minutes
- Add the chopped ginger
- Add the broth and bring everything to a boil
- Simmer with a lid on for about 25-30 minutes or until the carrots are soft
- Use a hand blender or transfer everything into a regular blender and blend until smooth
- If you used a regular blended, transfer everything back into the pot
- Add the optional almond milk (unsweetened coconut, soy or hemp would probably work great too) and season to taste with salt and pepper
- Garnish with some pomegranate seeds and pepitas and enjoy!
Fall Harvest Salad
This salad is more of an inspiration and suggestion rather than an actual recipe. I just through together the following:
- Roasted cubed butternut squash
- Pomegranate seeds
And topped with a dressing that consisted of:
- Dijon mustard
- Apple cider vinegar
- Maple syrup
- Olive oil
- Salt + pepper
I didn’t measure any of the dressing ingredients at all, just eyeballed everything and shook it up in a mini mason jar, adding and little of this or a little of that to taste. The salad hardly required any dressing due to the addition of smooth and creamy avocado and butternut squash. I strongly recommend making this salad, as it is a great Fall-ish way to get the benefits of raw dark, leafy greens in when all you want to eat is soup.
Have a fabulous Friday and a wonderful weekend!