Meatless Monday: Carrot Ginger Soup

Meatless Monday: Carrot Ginger Soup

I’ve been sensing an urge to do another cleanse.  The early dark nights and issues on my mind have given me an excuse to forget about healthy eating and binge on bad for me foods.  Although fun going in, I always have a food hangover the next day. Fake, packaged food filled with preservatives never makes me feel good and I need to put an immediate stop to it.

First, I began researching cleanses and one Facebook friend suggested Dr. Fuhrman’s 5-day Super Diet Cleanse that I can make myself.  While reading his recipes, my mind was drawn to Claire Mark’s Cooking with Yogaview and got excited about the concept of cleansing by simply eating pure, fresh foods.

In the short time while my daughter was at Preschool, I was able to make a Carrot Ginger Soup that gave my house the smell of autumn comfort. I roasted carrots and garlic, added to vegetable broth, sweet potato and ginger and allowed it to simmer.  After cleaning up, I blended it in my Vitamix, garnished with Greek yogurt and chives and voila – lunch was ready!

I appreciated each bite of decadent orange pureness way more than any potato chip, cookie or greasy French fry.  The best part was I felt energized instead of sluggish after eating it.  I didn’t have the usual desire to lounge on the couch, instead I continued being productive in my day.


Roasted Carrot and Ginger Soup

By Claire Mark from Cooking with Yogaview

1-1.4 lbs. carrots peeled and chopped

4 cloves garlic

32 oz. vegetable stock

1 sweet potato, peeled and chopped

2.5 tablespoons grated fresh ginger

3 tablespoons olive oil

salt to taste

1.  Preheat oven to 400 degrees.  Place carrots and garlic on a pan, add olive oil and salt and roast for 25 minutes.

2. Add carrots and garlic to a pot of boiling vegetable stock, sweet potato and ginger.  Simmer for 30 minutes.

3.  Pour into Vitamix or blender and puree.

4.  Garnish with a dollop of Greek yogurt and chives.

What are you eating for Meatless Monday?  




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