Tuesday, August 27, 2013

Paleo Carrot Apple Ginger Soup

Yesterday I went out to breakfast with another family, in honor of the kids' last day of summer vacation. And then again this morning with my mom friends, to celebrate kicking off the school year.

And I do believe this Thursday a bunch of us might all eat out again, as we'll be working at the school's ice cream social right up until dinnertime. Then there's my daughter's 10th birthday on Saturday, for which we're having a big party.

While in many ways this time of year means getting back into a routine, this first week is a bit crazy for me. Even though I've been eating pretty well, I always get a little twitchy when I eat a lot of food that's not my own. Tonight for dinner I wanted something simple, easy and light. 

This soup has a kind of detox effect to me, and I love that it yielded enough for a light lunch tomorrow (before my parents come over in honor of the birthday girl... ANOTHER celebratory meal, but at least I'm the one cooking it!)

I'm sure you could sub pear for the apple, and use more or less fresh ginger depending on your tastebuds. As autumn rolls in I might make it with sweet potato, pumpkin or squash rather than carrots.

If you're feeling carnivorous feel free to serve up some protein alongside, but I found this one pretty filling considering it's just fruit and vegetables.
Paleo Carrot, Apple & Ginger Soup

1/2 small onion, chopped
1 chopped celery stalk
salt, to taste
2 tsp. freshly grated ginger
1/2 tsp. cinnamon
1 1/2 lbs. organic carrots cut into small chunks
1 large apple, cored and cut into chunks
4 cups organic vegetable broth 
fresh ground pepper, to taste
1/4 cup organic coconut milk 
juice of 1/2 small lemon, if desired

Melt coconut oil in a large pot and heat over medium heat. Add onion, celery, and sea salt to taste. Cook over medium heat until tender.

Add grated ginger, cinnamon, carrot, apple cubes, vegetable broth, and ground black pepper to the pot. Cook soup over medium heat (stirring occasionally) until carrots and apple cubes are tender, around 30-40 minutes.

If you have in immersion blender, use it to puree fruit and vegetable chunks, then add coconut milk. Otherwise, remove solids to a high-powered blender and mix until smooth with coconut milk (adding back to pot).

Stir soup until well combined and heat on low heat until hot but not boiling. Taste for seasoning.

Stir in fresh lemon juice right before serving.

No comments:

Post a Comment