Healthy Living Recipes
Deb Morgan: Recently a fellow chef and I were talking about how wonderful it would be to have a restaurant whose sole focus was soup. What better time to enjoy the wonders of a well-made soup than a cool fall afternoon or a cold winter’s night. Add a nice loaf of hearty sourdough bread to either of these two warming soups, and you’ve got a completely satisfying meal. Make some extra and invite the neighbors!
Carrot Ginger Soup
2 tablespoons extra virgin olive oil or Earth Balance
2 cloves garlic, minced
2 tablespoons plus 2 teaspoons fresh ginger root, minced
1 large Spanish onion, chopped
4 cups sliced carrots
6 cups water or stock
1 teaspoon sea salt
1 dry cinnamon stick
Chives or parsley for garnish (optional)
Heat oil or Earth Balance over medium heat. Add onions, garlic, and ginger and sauté until the onions are tender. Add the carrots, stock or water, and cinnamon stick. Bring to a boil. Add the salt, then reduce to a simmer and cook until carrots are tender. Puree in a blender or with a hand mixer, and garnish with chives or parsley.
Coconut Yam Soup
2 large yams, peeled and medium diced
½ onion, chopped
1 tablespoon extra virgin olive oil
1 tablespoon minced ginger and/or garlic
1–2 cups stock or water
1 teaspoon salt
1–1½ cans coconut milk
1 tablespoon fresh cilantro for garnish (optional)
Heat oil over medium heat. Add onions and sauté until tender. Add ginger and/or garlic. Add yams and water or stock to cover. Bring to a boil, then add salt, reduce heat, and simmer until yams are soft. Add coconut milk and blend. Heat until warmed through, but do not boil, as boiling could cause coconut milk to separate. Serve garnished with cilantro. For a thinner soup, add a squeeze of fresh lime juice.
Find more delicious and nutritious recipes in Kripalu Recipes.