Well, after spending the morning with watering eyes, a runny nose and multiple people telling me how terrible I look (that’s always nice, huh?), I finally broke down and went to the pharmacy to get something to help with my congestion. The pharmacist recommended Zyrtec-D and dear God…about and hour and a half after I took it everything dried up and I felt like I was on speed. Seriously, it was like shock pads to the chest. I pray I can sleep tonight!
My lunch today was carrot butternut ginger soup and toast (along with an apple and peanut butter). I am so glad that I made this soup yesterday because it has been a wonderful comfort with my cold. The ginger is mildly spicy and really helps to clear me out. It’s also so healthy you could eat it by the bowlful. I promised you the recipe and have had several people ask about it today so here it is!
Carrot Butternut Ginger Soup
(Recipe adapted from Food Network)
1 tablespoon coconut oil (or olive oil or butter)
2 medium onions, diced
2 tablespoons peeled, grated fresh ginger (use fresh if at all possible…it’s so different than the powdered stuff)
1 3/4 lbs carrots, peeled and quartered
1 1/2 cups cubed butternut squash (I used frozen)
6 cups chicken or vegetable stock
1/3 cup plain nonfat Greek yogurt
Salt, to taste (will vary depending on the stock you use)
In a large soup pot (I like to use my Les Cruset Dutch Oven), heat oil of your choice and then add onions. Sautee onions until they are soft and translucent and then add ginger. Stir ginger in for about 30 seconds and then add carrots, butternut squash and broth to pot. Bring mixture to a boil. Reduce heat to low and let simmer for about 45 minutes, or until carrots and squash can easily be pierced with a fork.
Working in batches, fill your blender halfway with soup mixture. It is VERY IMPORTANT to remove the clear piece from the center of the top of the blender so that the soup can get ventilation and doesn’t explode. This is also why we only fill the blender halfway. Don’t say I didn’t warn you when soup ends up all over your kitchen. Place a paper towel or kitchen towel over the hole and then blend until smooth. You can also use a handheld immersion blender if you have one.
Return pureed soup to pot and stir in Greek yogurt. You can totally leave this out if you have dairy allergies or don’t have any on hand. It just adds creaminess. You can also sub heavy cream but I was trying to lighten it up a bit.
Heat soup to serving temperature and season with salt to taste.
Yield: 6 servings
I was scared of blending hot liquids for years after a lentil soup explosion that left me picking lentils out of the crevices of my kitchen for months. Trust me, the ventilation/half full method works. Also, start on a lower speed and increase as you go.
And here is the nutritional information.
Healthy, comforting and delicious! Give it a try!