February 11, 2018
I’ve lived in Phoenix for many years, but I grew up in Connecticut, where most of my family still lives. My sister Cindy and I have been close all of our lives, and although our personalities are quite different, one of the things we have in common is our passion for healthy eating. I recently asked her if she has a favorite winter recipe to share, and here is what she shared with me.
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This is Cindy’s go-to soup when the weather shifts from autumn to winter, and she starts to crave soup and other warm, cozy foods. This soup is wonderful when served with fresh herb salads and sandwiches.
You will need:½ small chopped onionOlive oil1 bag of organic baby carrots32 oz. carton of organic veggie broth2 cups of water1 ½ cups of light organic coconut milk1 tsp. curry powder1 tsp. of ginger powder½ tsp. of salt or to taste1 tsp. of maple syrup or honey
optional: toasted pepitas and fresh cilantro leaves for garnishDirections:Sauté ½ small chopped onion in a little olive oilAdd 1 bag of organic baby carrots and sauté with onion for 2 minutesAdd the veggie broth and 2 cups of water and bring to a gentle boilSimmer 30 minutes or until all veggies are tenderStir in 1 ½ cup of light organic coconut milkStir in the remaining ingredients, serve, garnish, and enjoy!
If you prefer a creamy soup rather than chunky, simply transfer the ingredients to the blender, or use an immersion blender.Certain teas will complement the flavors as well as add extra health benefits. My top tea picks to go with this recipe are Assam black tea, or Gunpowder green tea; both are bold, but won’t compete for attention and distract from the delicate spice flavors of the soup. If you want to skip the caffeine, the smooth caramel-chocolate flavors of Godiva Roche Rooibos pairs perfectly. Plus, the anti-inflammatory properties of rooibos enhance the skin-nourishing benefits of the soup.
Try it and let us know what you think!
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