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Carrot ginger apple soup and an update on our CSA

We participate in a CSA (Community Supported Agriculture). Every other week my daughter and I walk 3 blocks and pick up our box of farm-fresh, locally grown produce. It's pretty amazing and has definitely broadened my fruit and veggie horizons. (Click here to read more about buying local etc.)

The box offers what is in season and, unfortunately for me, carrots have been in season a lot. There are very few vegetables that I don't care for and carrots are one of them along with beets and acorn squash. I give the beets away, because Jim doesn't like them either, and so far there haven't been any acorn squash.

But the carrots... I refuse to waste them or give them away (at least all of the time). I've found a few ways to make use of the orange critters such as carrot muffins, shredded carrot salad, carrot cake, even bbq'ed carrots! I have yet to give this a try?

Anyway, the following recipe is the real winner. It's healthy, easy and tastes good. It even gets better over a few days.

The original recipe comes from "Conscious Cuisine" by Cary Neff, Executive Chef of the Miraval Resort and Spa. However, I have made a few tweaks.

Carrot Ginger Apple Soup

Ingredients:

1/4 tsp olive oil
4C chopped carrots (or whatever you have!)
1C chopped yellow onion (about 1 large)
1 tsp minced garlic (or use two squares of the frozen crushed garlic from Trader Joe's)
1-2 tsp minced FRESH ginger (don't skimp here--use fresh)
1 1/2C chopped and peeled Granny Smith apples (I prefer Pink Ladies or a combo of Granny and Fuji)
32 oz vegetable broth (original recipe calls for 5 cups)
1/2C oats (I use the old fashioned ones, NOT quickie oats)
1 tsp ground nutmeg
1 tsp dried thyme
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Directions:

Heat a medium stockpot over medium high heat. Add olive oil to lightly coat bottom. Add carrots, onion, garlic, ginger, and appes. Cook until onion has softened, about 5 minutes. Add remaining ingredients and bring to a boil. Reduce and simmer utnil carrots are soft (20-30 minutes).

Now, here is where I totally ignore the original recipe. Forget ladling into a blender and processing and then straining to remove the pulp. No way. I simply use my cuisinart hand blender directly in the pot to puree away. So easy and quick.

Taste and adjust with additional salt and pepper. If you like a less thick soup, add more stock or water.

Nutrition (From the original recipe -- It'll be super close)
1 Cup = 150 calories, 5g Protein, 1.5g fat, 33g carbs, 8g dietary fiber and 300mg sodium

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