Category Archives: soups

carrot ginger soup

I used to indulge in eating the carrot ginger soup they sell at Whole Foods. Sadly, soups are notorious for having gluten in them. It’s used as a thickener. Today was the first real autumn-like day in Colorado. It was crisp –chilly enough that I had to put on a warm sweater. I find it so interesting that my body craves foods like soup as the weather turns colder. Today, all I could think about was the carrot ginger soup. So, I made a pot. Ginger is great. If ever you are chilly and just can’t get warmed up, go and peel yourself a piece of fresh ginger and eat it. Carrots are chock full of vitamin A.  Both of these foods aid in digestion, aid in easing menstrual symptoms and are cancer fighting foods. This soup can be eaten alone, paired with a side salad or eaten with a corn muffin, for dunking of course…

1 medium onion, minced
1 medium shallot, minced
1 celery stalk, minced
1 tblsp fresh ginger, grated
1 1/2 tsp Real Salt (kosher)
pinch pepper
6 cups carrots, sliced
1/2 tsp fresh or dried sage, minced
5 cups vegetable or chicken stock
2 tblsps honey 
1/4 coconut milk

  1. Mince onion, shallot and celery using the “grater” attachment of a food processor.
  2. Grate ginger using a box grater or mince using the “s” blade in your food processor. It’s not necessary to peel it – the skin is edible.
  3. Place olive oil in a stock pot over medium low heat and add the onion, shallot, celery and salt and saute for about 5 minutes. Add ginger and saute for about another 3 minutes.
  4. While the onion mixture is sautéing, place the “slicer” attachment in the food processor and slice the washed and trimmed carrots. Add them to the onion mixture and sweat the carrots for about 5 minutes. Sweating vegetables allows them to release their full flavor into the soup.
  5. Add the sage, broth and honey. Simmer for about 30 minutes or until the carrots are tender.
  6. In two separate batches, puree the soup in a blender on high. Return to stock pot and stir in the coconut milk.

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potato and kale soup

Even though it is technically still summertime, the last few days have been chilly for September. As such, my body has been instinctively craving hearty soups. At the farmers market this morning, I just bought two things: kale and fingerling potatoes. I got started making the soup and the house was filled with the most amazing aroma. This was the first time I’ve made this particular soup despite the fact that it’s been on my “to try” list for quite some time. Trust me, this is so delicious, I will be going back to this soup again and again. This recipe is adapted from Alice Water’s outstanding tome The Art of Simple Food.

2 medium onions, small diced
3 tblsp extra virgin olive oil
4 garlic cloves, minced
salt & pepper
1 lb fingerling potatoes, cut into small 1/4″ chunks
1 large bunch kale (you can use any type that you wish – I used Lacinato)
5 cups gluten free chicken broth (you could use vegetable broth here)
1/2 cup coconut milk
1 15 oz can organic drained and rinsed white beans (cannellini or navy)

  1. Add olive oil to a soup pot. Dice onions and saute in oil until tender – just about 10-12 minutes. Add the minced garlic. And add in a good pinch of salt and a few turns of freshly ground pepper. Stir and cook for no more than 3 minutes, being careful not the brown the garlic.
  2. Add chopped potatoes and kale. Stir and let cook down for 5 minutes.
  3. Add in the stock. Cover and reduce heat to simmer for 30 minutes.
  4. Using a measuring cup, remove 1 1/2 cups of soup (broth AND ingredients) and place it in the blender. Add coconut milk and pulse for about 10 seconds. Return this pureed soup back to the pot. Stir to combine. Add the beans, stir, ladle into bowls and serve.

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Filed under dinner, lunch, main course, soups