Tuesday, July 27, 2010

Day 3 Lunch: Carrot Ginger Soup & Side Salad

Delicious, easy recipe (really, I made it in a few minutes this morning) by Colleen Patrick-Goudreau for carrot ginger soup.

1 large onion
2 cloves garlic
8 carrots
2 yukon gold potatoes
2-3 tsp fresh diced ginger
4 cups homemade vegetable broth
S&P to taste
scallions or parsley for garnish (or, if you're not doing a stupid detox, garnish with garlic croutons made from the last of the homemade wheat bread which was waiting in the freezer for this moment)

Saute the chopped onion and garlic on medium-high heat in 2 tablespoons of water until translucent, about 5 minutes, adding more water if onions start to stick.  Add the peeled and chopped carrots, potatoes, and ginger, S&P, and broth.  Bring to a boil, then simmer on medium until the vegetables are soft.  Puree, return to pot, reheat, garnish, and serve.
This soup would be enough for lunch, but you'd get hungry later on, so beans are a good way to fix this, added to a small side salad.  I would eat this salad as an afternoon snack.  If you're ever feeling like you're about to attack a bag of chips, eat some beans.  They're an amazing blood sugar stabilizer.  In fact, you know those diet pills and drinks? Many of them use a kidney bean extract called phaseolamin.  So why would you put your money into the pockets of some diet pill manufacturer when you could just eat some beans?

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