Eating a whole foods diet will streamline your torso, reduce inflammation and promote healing.
Whether you are watching calories, cholesterol, additives, or fats–it’s a pretty sure bet you’ll keep right on program if you’re choosing plant based, whole foods.
Ginger is a body purifier, carrots are in season and highly nutritious, AND since it’s cold and wintery–Warming and yummy
This yummy soup is a great choice. I hope you like it as much as I did. And, thanks to Molly Watson at Local Foods for sharing it. Check out the prep time–ten minutes, and then some cook time so it becomes aromatic! And knowing how busy you are too, I had to share this one. Add a little arugula salad on the side and yeahhhh, dinner!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes 4 servings
- 1 1/2 lbs. carrots
- 1 Tbsp. butter or olive oil
- 1 large yellow onion, chopped
- 1 Tbsp. grated fresh ginger or 1 tsp. ground ginger
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 3 Tbsp. slivered almonds (optional)
- 1 Tbsp. lemon juice
- Scrub and chop carrots. In a large pot over medium-high heat. warm the oil. Add the onions, garlic, and ginger and cook, stirring, until the onions are soft, about 3 minutes.
- Add the broth and carrots and bring to a boil. Lower heat and simmer until the carrots are tender, about 25 minutes.
- Whirl almonds and soup in a blender or food processor until smooth, or blend with a hand-held blender in the pot. Stir in lemon juice and serve hot. Garnish with chopped herbs or freshly ground black pepper, if you like.
Read more posts by Loa Blasucci , sports nutritionist.