Sometimes eating healthy sucks. Losing weight on an effective and healthy diet is essentially controlled starvation, and after weeks or months of eating smaller portions, greener plates and measuring every ounce of carbs, a person can find themselves both mentally and physically exhausted.
Some dishes, however, can still bring serious flavor, bulk and enjoyment. For my boyfriend and I the Carrot Ginger Soup from The Vegan Table: 200 Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Gourdreau, is one of them.
This recipe is both a meal and a book recommendation. Try this insanely delicious soup and if you like it, I suggest you buy her book. This soup is so good you will want multiple helpings. And at 145 calories a serving, you can afford to indulge.
Carrot Ginger Soup
(Yield: 4 Servings)
Ingredients:
7 or 8 large carrots, peeled and cut into rounds
1 large yellow onion, diced or sliced
2 medium yukon gold potatoes quartered
2 tsp ginger minced
2 garlic cloves minced
6 cups chicken or vegetable stock
salt and pepper to taste
Directions:
1. Sauté onions in a medium to large pot using either butter olive oil or water (water is used in original recipe).
2. Once Onions are soft, add potatoes, garlic, ginger and carrots to the pot.
3. Pour in enough liquid (chicken or vegetable stock) until vegetables are covered (you may have leftover broth – save it).
4. Simmer ingredients until carrots and potatoes are easily pierced with a fork.
5. Blend soup in batches till you have a nice thick soup – you can add more stock to thin the soup if you wish.
6. Season to taste and enjoy!
Note: As a writer with a bacon of the month club membership, you should take all of my vegan suggestions extra seriously.