Carrot and Ginger Soup

Carrot and Ginger Soup 

Gluttons. That’s the word that best describes Roger and me as we chewed our way through the south during the twins college move-in. There is nothing quite like a southern comfort food induced “food coma.” We scarfed down buttermilk biscuits with sausage gravy, ribs, more ribs, banana pudding, finger-licking fried chicken, cheesy grits with bacon, cornbread, tons of okra, and enough pimiento cheese to sink a battleship. Thankfully for us (and not so much for our waistlines) Greg chose The Citadel in Charleston, SC, which is teeming with noteworthy eating establishments (I’m SO looking forward to parents weekend)! Needless to say, we had to recalibrate our caloric intake when we arrived back in Laguna. And I ask you, what better way to do that than with soup?

Ginger is a well-known home remedy for upset tummies and this is exactly what we needed. I had some Trader Joe’s miso ginger broth hanging around and decided to use that as my soup base. Here’s what you’ll need. 

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1 med. (or two small) sweet potato, peeled and chopped

1 med. yellow onion, chopped

2 thyme sprigs

1-32 oz. container of TJ’s Miso Ginger broth

5 peeled and diced carrots

1 inch of freshly peeled and minced ginger

1 tbsp. of honey

1 tbsp. of maple syrup

1 tbsp. of ghee or flavorless oil

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Add your ghee, or oil, to the bottom of a 2qt. saucepan and sauté your onion until translucent. Add your ginger and sauté until fragrant.

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Pour in the broth and other ingredients. Simmer, covered, until the potatoes and carrots are soft. Remove the thyme sprigs. Slowly add the soup, in batches, to a Vita-Mix (or other quality blender) and blend until pureed.

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This soup can be served warm, or cold. Roger and I each had a decent sized portion and he took the rest for lunch the next day. The recipe serves 3-4 depending upon your appetites.

I topped our warm soup off with a little Fage Greek yogurt, which is loaded with active/healthy probiotics. A must after our eating extravaganza!

We are headed up to Napa and will be visiting a friend’s winery. They’ve been busy harvesting and there are over 100 tons of grapes fermenting. I’ve been told there are heady smells wafting through the air. We’ll also get to take a peak at any earthquake damage; they’ve been evaluating all of their buildings, etc., for the past few days. I’ll report on anything of interest next week. Excited. 

Eat well! 

April

 

The New Yorker - 2002

The New Yorker – 2002

 

 

 

 

 

 

 

 

 

 

 

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