low fat creamy carrot-ginger soup with lemon-parsley pesto

friends, I have to tell you… I absolutely love  soup.  I could seriously eat it 365 days of the year. 

I woke up in a healthy cooking mood this am.  I headed to the store unsure of what I was going to make and I saw a beautiful display of carrots and then I knew! I remembered that the  very first dish I made at Johnson &Wales was a carrot soup. So I decided to make my own version! 

vegan creamy carrot-ginger soup with lemon-parsley pesto 

 

( makes 2 servings, it can easily be doubled) 

1 tablespoon coconut oil 

3 carrots

1 small fingering potato 

1 garlic clove 

A few gratings of fresh ginger  

1 tsp turmeric root 

2-3 cups low sodium chicken broth 

1 cup light coconut milk 

Sea salt and pepper 

In a Dutch oven, melt coconut oil.  Peel carrots reserving peels for Stock ( I keep empty freezer bags in my freezer and add to it daily. When they are full I’ll make either a veggie stock or bone broth, depending on what I have in hand ) 

Roughly chop carrots and potato ( no need to peel the potato 😉)

Add to coconut oil and sauté.   Stir a little bit, but not too much, you want the sugars in the carrots to get a little carmalazation ( color=flavor) 

  

When you can see color on the carrots, crush garlic and add, stir once then immediately add 1 cup broth.

Grate the ginger into the soup ( my good friend, Cindy told me that if you keep your ginger in the freezer it’s easier to grate and won’t go bad —-genius! —) 

Add turmeric, salt and pepper.

Bring to a simmer until veggies are tender.

 

   Let cool then add to blender ( alternatively you could us an immersion blender, but I find my blender results in a silkier soup) 

Add another cup of broth and blend until smooth. 

Return mixture to pan and stir in 1 cup coconut milk

  

Taste for salt and pepper. Adjust accordingly .  If soup is too thick, add a bit more broth to make it to your liking. 

lemon-parsley pesto 

1 handful fresh parsley

Juice from 1/2 lemon

1/2 garlic clove

1/4-1/3 cup olive oil 

Sea salt and pepper 

Blend well in a tabletop blender 

  

  

To serve, swirl the pesto atop the soup and garnish with slivered almonds ( pepitas would have been my choice here, but since I had almonds, they won!) 

  

I’m quite sure this soup will be just as tasty cold as it was hot….  I’ll check back in 😎

lentil love

I expressed a few weeks back about how much I truly enjoy LENTILS.
The bonus is that they are so GOOD for you! .. back in my previous life of being a cosmetologist, I had a client who was in her mid to late 50’s and looked AMAZING. Simply Amazing. I asked her how she did it… she told me that she ate a lot of lentils.. I know this sounds silly, but I swear to you , this is true.

I don’t think that I had really eaten lentils except for maybe in soup? They are readily available in just about every grocery store, there are many different kinds, they are quick and easy to make and if you live near a Trader Joe’s ( field trip there for me tomorrow… suggestion on what I should get??) you can buy already cooked lentil in the refrigerator section at Tj’s.

could it be easier? I think not.

My sweet, daughter in law, Amanda ( and future nurse:) *congratulations on Nursing School acceptance!* Started changing her diet earlier this year and has discovered a whole bunch of new foods in the process ( and also lost over 30 pounds in the process!) One of the companies that she discovered was Laurel Hill.

I bought a bag and….. I’m hooked. ( I found these at Whole foods) And as silly as this little recipe is, I feel the need to share this with you because I eat it 3-4 times a week. True love, I tell ya… true love ❤

[amd-zlrecipe-recipe:3]

* side note…after an embaressing weight gain I am going to be re joining weight watchers… as soon as I do I will figure out the point plus info for this recipe and come back and edit it for those who are interested*

I have been using coconut oil for about a year now. This is some good stuff. Coconut oils had gotten a bad rap for many years, but researchers are finding that it has amazing health benefits

It can be a little pricey ( around 10 buck a jar) but it lasts a long time and I swear.. it’s worth every penny… I use it to cook my eggs & fry my tofu. If i had a must -have 20 item list in my kitchen, this would be on there 🙂

If you are new to lentils, I urge you to try them 🙂

don’t they look purty on my beans and grains shelf?

xooxox

~shel

a lentil story..

this is a true story.  and it happened today.

I had to help a friend this morning, so I was out and about running errands; unfortunatley, my purse was not… it was at home on the counter…

classic michelle.

soo I headed home to get my purse.. debated just waiting until tomorrow to go to the store.. but I had lentils on the brain.

(doesn’t everyone?)  I-needed-to-eat-lentils-ASAP

back to the store I went….. straight to the isle with the lentils.. and headed home ( actually I made a detour, but you get the idea 😉

I set into the kitchen sans recipe.. just an idea. Lentils, spinach, goat cheese. The rest I just pieced together and I loved it!  I’m so glad that I decided to take pictures of it so that I could share it with all of you!

And here is the funny thing.. I took the last bite of my lunch and read a message from a different friend  looking for a recipe for dried lentils.

here ya go!!

Lentil-veggie bowl

1/4 cup dried lentils ( I used brown.. you could use green  but I wouldn’t recommend red for this… they might get too mushy)

1/2 -1 cup water

1 tablespoon oil of coice ( I am having a fling with coconut oil right now… I can’t  get enough of it )

1 small onion, chopped

1/2 zucchini, chopped

2 handfuls baby spinach, rough chopped

a few cherry tomatoes ( the last from the barefoot garden ;( )

Goat cheese ( omit if veganizing your diet)

Sea salt & pepper

Chopped parsley ( if desired)

In a small saucepan. place lentils & cover with 1 cup of water. (unsalted)  Bring to a boil then reduce heat , stirring occasionally until lentils  get just past the al dente stage.. usually 15-20 minutes. If the water evaporates and lentils still aren’t done, add water in 1/4 amounts until they are done. Set aside.

Heat a saute pan , add the oil & let come to a shimmer; add the zucchini and onions. season with salt and pepper. once they start to brown add the spinach and stir… ( you want the spinach to wilt here, not burn)

add maters and lentils; season with salt and pepper

 Place in serving bowl and dot with goat cheese. ( I used about 1/8 of a cup)

this is half of what it made. It was soo tasty.. and healthy!  Did you know that lentils are a veggie? yuppers!

confession… I went back for the second half…. and even cold… it was still good! Bonus…. lunch on the go 🙂

I love it when friends are in sync with each other !

Still working on the give away…. hopefully it will be ready by tonight!

ciao bellas…. eat yer veggies!!

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