Okay, so I'm not only going to tell you that this soup has fantastic flavors and is company worthy, but that it also is easy to make and that I've used it as part of a diet plan where I've lost almost 20 pounds since Oct. 15th. How? It's part of The Instinct Diet by Susan B. Roberts, Ph.D., a book available in our Library.
This book and diet works for me because it has delicious recipes that satisfy the gourmet in me, it never leaves me hungry, I feel healthy, and I have chocolate, ice cream and bread on a regular basis. I love this diet!
Try this recipe - it's not only delicious and perfect for winter, but it's full of ginger which has hunger suppressing properties similar to that of capsaicin found in chili peppers.
Carrot and Ginger Soup, adapted from The Instinct Diet
1 Tablespoon butter
1 Tablespoon vegetable oil
1 large onion, coarsely chopped
1 (or more) clove(s) garlic, coarsely chopped
2 pounds carrots, peeled and coarsely chopped, or grated in a food processor
1 piece of fresh ginger, about 1 1/2 inches long x 1 inch in diameter, peeled and finely chopped
4 cups chicken broth (or vegetable broth if you want this to be vegan)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup orange juice
Saute the onions and garlic in the butter and oil over low heat about 10 minutes.
Add all the rest of the ingredients except the OJ, and simmer, covered, for 30 minutes.
Use an immersion blender and blend the soup until pureed or transfer to a blender and blend in batches.
Add the OJ, and add more S and P if necessary. (I put a little parsley, pistachios, garlic and lemon on top for color!)
This keeps really well in the fridge or freezer. I put one cup portions in plastic containers for easy lunches with sandwiches and salads.
I served this for a ladies lunch in November together with a grilled shrimp over greens salad and everyone loved it! Hope you do too.
Try our Library for cookbooks with lots of ideas for healthy meals for the New Year.
Oxymoronic Foodie Dieter