Ginger Turmeric Carrot Soup. Book Review and Guest Post.
I’m often asked to review cookbooks from publicists. I was contacted about this particular cookbook and it all connected with a recent eye visit my husband had just experienced. I knew he had to write a post for me and he agreed. In conjunction, I wanted to share a recipe I created last week and it paired up nicely with this post. I will feature a recipe or two out of this cookbook in the future but I haven’t had time to work with it in depth due to late delivery of the book and time constraints. So without further adieu, my husband’s first post on my blog. Thanks Bill for sharing.
“Not eat meat? I could never do that; where would I get protein?”
Early in 2014 our family attended a yoga seminar that combined exercise and modifying one’s diet. I still remember when the organizer said “no meat for the next 30 days. “Pardon me, what did she say? No Meat? Ok… we’ll see how this goes…. At least I live with a vegetarian food blogger.”
Well, that was 18 months ago, and I have migrated to being vegan in the last 6 months. With more information, it’s easier to make good decisions.
To that point, I had a pleasant surprise during a recent eye exam. Having lattice degeneration for years, I’ve always seen the doctors regularly just to make sure everything is fine. During my last exam they tested me for macular degeneration. Later during the exam the doctorr reviewed the results and asked if I eat lots of vegetables. I asked if she was asking because I mentioned that I take a B-12 each day (recently removed) . She said no, she was asking because the score on my Macula test was very good. She told me the average score was around a .43 and I had a .62. I told her that for the last year or so I have been a vegetarian. She said well that would explain it. Who knew eye health could be so impacted! Good to know. Looking forward to further improving my eye health and actually learning more about it through this cook book.
Now onto my recipe that is super healthy – packed with anti-inflammatory properties, beta carotene, vitamins A, B and C. Powerhouse in a bowl!
14 carrots, washed, peeled and chopped
2-3 inch piece of peeled ginger and grated
1-2 tablespoons of coconut oil
9 cups of filtered water- you can also use coconut water if you wish
1/2 cup of orange juice
1 tablespoon of turmeric
1 tablespoon of ground cumin
In a large skillet, add your coconut oil and let that melt. Add the carrots and ginger. Give a good toss to coat and then cover – over medium heat. Cook for about 8-10 minutes, stirring occasionally. Gauge the doneness when the carrots are firm but can be pierced with a knife a bit. They won’t be fully cooked through. Add additional coconut oil as needed.
Add your cooked carrots and ginger to your Vitamix along with the water and blend on the soup setting if you have it – if not the highest setting (10) for about 1-2 minutes or until everything is totally blended and creamy. Pour the soup mixture back to a Dutch oven or soup pot that is deeper. Add your juice, seasonings and stir. Cook that over a low heat and sample after about 10 minutes and adjust the seasonings. Simmer for 1 hour to several hours, covered with the lid slightly ajar.
I served with gluten free, vegan crackers.
Saturday: I was a running buddy for a friend’s daughter. Girls on the Run 5k. She did a great job reaching her goal of sub 30 – actual time was 29:33. I ran 3.1 with her and 2 miles when I got home for total of 5.2 miles.
Sunday: Cycling 20 miles in drizzly rain.
Monday: 6 treadmill miles/strength training
Now this has been quite a big post. Thanks for sticking with me if you made it to the end. Happy Monday!
— Knead to Cook