Tag Archive: carrots


sausage-cauliflower-kale-potpie

INGREDIENTS

  1. 1 1/2 tablespoon olive oil
  2. pound sweet Italian sausage links, (Johnsonville Sweet Italian)
  3. casings removed and meat broken into 3/4-inch pieces
  4. medium onions, chopped
  5. 1  tablespoon chopped fresh rosemary
  6. kosher salt and black pepper
  7. 1/3 cup all-purpose flour
  8. cups low-sodium chicken broth
  9. bunch kale, torn into bite-size pieces (about 10 cups)
  10. 2 1/2 tablespoons white wine vinegar
  11. small head cauliflower (about 2 pounds), cut into florets
  12.  1 large shredded fresh carrot (about 1/4 cup)
  13.  1/4 cup finely chopped turnip
  14. sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

DIRECTIONS

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  2. Add the onions, rosemary, carrots, turnips ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
  3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
  4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

NUTRITIONAL INFORMATION

Per Serving

  • Calories 443 calories
  • Fat24 g
  • Sat Fat7 g
  • Cholesterol19 mg
  • Sodium901 mg
  • Protein19 g
  • Carbohydrate39 g
  • Sugar4 g
  • Fiber4 g
  • Iron4 mg
  • Calcium143 mg

 

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carrot and ginger detox soup

Bring the best of the best among detoxifying ingredients together with this roasted carrot soup, which is infused with aromatic spices that carry both immense flavor an incredible health benefits.

Enjoy this soup warm or cool.

No matter the time of year, it is always important to have a go-to immunity-building and detoxifying soup that fills you up without overtaxing your digestive system. When your digestive tract is given a break, your body can focus on other things, such as clearing skin, strengthening the liver, and burning fat.
Ginger, as you may already know, is a panacea of sorts. It has anti-inflammatory effects and helps to protect against cancer. Turmeric’s benefits are just as potent. It offers a slew of benefits, including boosting brain health, reducing stress, preventing cancer, balancing blood sugar levels, and relieving pain. Meanwhile, cayenne works to boost circulation and garlic asserts it antimicrobial, antibacterial, and antiviral dominance. Cinnamon offers a warming sensation and a unique flavor.

With a carrot base, this detox soup is creamy, thick, and filling, only without the creams, butters, or flour. It’s vegan, gluten-free, and satisfying to even the most skeptical of taste buds. Enjoy!

Detoxifying Carrot Soup Recipe

Serves 4

Ingredients

2 tablespoons coconut oil
1 large yellow onion, diced
2 cloves garlic, minced
1-inch nob ginger, peeled and grated
1-inch fresh turmeric, peeled and grated
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
1 teaspoon sea salt
1 ½ pounds carrot, chopped
5 cups water
Black pepper to taste
Chopped fresh herbs for garnish
Directions

In a large pot over medium heat, add the coconut oil and onion. Stir while cooking. Once the onions turn lightly transparent – about 3-5 minutes – add in the garlic, ginger, turmeric, cinnamon, cayenne, and salt. Sauté the mixture for about 1 minute and then add in the carrots and water.

Once the mixture reaches a boil, reduce heat to a simmer. Cover the pot with a lid

Blend the mixture until smooth and serve with a garnish of your favorite fresh herbs, chopped.

SOURCE:  Organic Authority website

Cheddar Broccoli Soup

  • COOK TIME

    20 min

  • PREP TIME

    10 min

This makes a great soup for lunch or light dinner. To make the soup heartier, add in spinach, cooked chicken, rice and/or cauliflower.

INGREDIENTS

  • 4 c. vegetable stock
  • 4 c. milk
  • 1/4 tsp. paprika
  • 2 Tbsp. Clabber Girl Cornstarch
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. pepper to taste
  • 3 Tbsp. butter
  • 1 1/2 tsp. salt
  • 1 c. broccoli florets
  • 1/2 c. carrots
  • 1/2 c. celery
  • 1 Tbsp. parsley
  • 1 small onion
  • 8 oz. cheddar cheese shredded
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Basil

Instructions

Chop onion, celery, carrots and broccoli. Add vegetables to a large sauce pan or dutch oven. Saute all together in 2-3 Tbsp. of butter until lightly browned.

Add all-purpose flour and blend well and cook until brown (2-3 minutes). Add milk and stock slowly, while stirring.

Add Clabber Girl Corn Starch, paprika, salt, pepper, garlic powder and basil. Bring to a boil, then simmer for 20 minutes. Keep stirring occasionally to prevent the milk from scalding on the bottom of the pan. Add cheese and parsley. Stir until the cheese is melted.

from Diabetic Weekly

Ginger-Chicken Noodle Soup

 

  • Makes: 6 servings
  • Carb Grams Per Serving: 13

Ingredients

  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 medium carrots, coarsely shredded
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 3 14 – ounce can chicken broth
  • 1 cup water
  • 2 ounces dried rice vermicelli noodles or medium noodles
  • 1 6 – ounce package frozen pea pods, thawed and halved diagonally
  • Soy sauce

Directions

  1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots, sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger, and pepper. Stir in chicken broth and the water. Cover and cook on high-heat setting for 2 to 3 hours.
  2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 174 cal., 3 g total fat (1 g sat. fat), 44 mg chol., 1050 mg sodium, 13 g carb. (1 g fiber), 21 g pro.

Cleaning out refrigerator soup

Thanks to Peter Schaller, who says “There’s nothing better than a lazy Sunday morning to get life in order. This is what I made after cleaning out the vegetable drawer.”

Ingredients

  • 1 large carrot
  • 4 medium sized potatoes (or swap some for sweet potatoes)
  • 3 celery stalks
  • ½ zucchini
  • 4 tomatoes
  • 1green pepper
  • 1 small onion
  • 5 garlic cloves
  • 1 teaspoon curry
  • ½ tspn black pepper
  • Several dashes soy sauce
  • 1 tspn turmeric.

Method

  • Dice carrots and potatoes and simmer 5 minutes in covered pot with enough water to cover.
  • Meanwhile dice all other veggies and smash garlic and dice finely, then add to pot.
  • Add spices and seasoning to pot and cook approximately 15-20 minutes.

Note: This ends up thick and chewy, but add more liquid if you like. I also added some fat to help absorb nutrients by swirling 1 Tbln coconut oil through the soup. Flavours are even more delicious after several hours or overnight.

Preparation: 10 minutes
Cooking: 20 minutes
Makes: 1-2 serves

Portions: 4

Serving size: 1/2 cup

Ingredients

  • 1/4 cup unseasoned rice vinegar
  • 1 teaspoon sugar ( I use Stevia)
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fresh ground mixed black, white, red pepper
  • 1/2 cucumber
  • 1 cup carrots
  • 2 tablespoons green onion
  • 2 tablespoons  red bell pepper (red gives lovely color but you can use any bell pepper you have)
  • 1/2 teaspoon Mrs. Dash® Italian Medley seasoning blend

Preparation

  1. Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl. Stir with a whisk.
  2. Cut the 1/2 cucumber in half vertically, remove seeds and slice. Slice carrots and green onion. Finely chop bell pepper.
  3. Add carrots, onion, red bell pepper, cucumber and Mrs. Dash to vinegar mixture; toss to coat.
  4. Cover and chill 30 minutes

 Total time 6 hrs. 15 minutes

Ingredients

  • 14 cup olive oil
  • 2 medium yellow onions, chopped
  • 2 large russet potatoes, peeled and chopped
  • 3 lbs carrots or 15 medium carrots, scrubbed, tops cut off, and chopped
  • 1 -2 small garlic cloves, pressed
  • 12 teaspoon dried thyme
  • 12 teaspoon dried marjoram
  • 4 -6 cups water or 4 -6 cups chicken broth, as needed
  • 2 tablespoons honey
  • 12-1 teaspoon nutmeg, freshly grated
  • sea salt, to taste
  • fresh ground black pepper, to taste

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 menutes, stirring often to cook evenly.
  2. Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
  3. Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.
Carrot and Onion Soup
preparation 15 minutes
cooking 35  minutes
Serves 8

Ingredients

3 tablespoons olive oil
2 yellow onions, sliced
2 pounds carrots, thinly sliced
7 cups low-sodium chicken broth
kosher salt and pepper
16 crackers (optional)

Directions

  1. Heat the oil in a large saucepan over medium-low heat. Add the onions and cook, stirring occasionally, until soft, 10 to 12 minutes.
  2. Add the carrots, broth, 1 teaspoon salt, and 1/3 teaspoon pepper and bring to a boil. Reduce heat and simmer until the carrots are tender, about 10 minutes.
  3. Divide the soup among individual bowls and serve with the crackers, if using.

 

Serves 4

“Three sisters” refers to the wonderful combination of beans, corn and squash—foods traditionally grown and consumed together by many American Indian tribes.

3/4 to 1 cup dried pinto (or other) beans, soaked overnight in 4 cups water
1 acorn squash
1 to 2 tablespoons butter or olive oil
1 onion, diced
Pinch sea salt
1 large carrot, diced
3 to 4 cloves garlic, minced
1 rib celery, diced
3 to 4 cups vegetable stock
1 cup corn off the cob (or frozen)
1 teaspoon dried or 2 tablespoons fresh thyme
Sea salt and freshly ground black pepper, to taste

1. Drain and rinse soaked beans. Put them in a pot and cover with water by an inch. Bring to a boil and simmer for about 45 minutes or until tender but not mushy. Add more water if necessary.

2. While beans are cooking, cut squash in half and scoop out seeds. Bake squash halves, cut side up, in a 375-degree oven for about 45 minutes, or until tender.

3. Heat butter or oil in a large saucepan. Add onions and a pinch of salt and sauté over medium heat, stirring often, until golden, about 10 minutes.

4. Add carrot, garlic and celery, and sauté over medium heat, stirring occasionally, for another 5 to 10 minutes.

5. In the meantime, scoop cooked squash out of shell. Add squash to onion mixture and mix well, smoothing out any large lumps. Rinse and drain cooked beans.

6. Add stock and bring to a boil. Turn down heat and add beans, corn and thyme. Simmer, covered, for another 15 minutes, stirring occasionally. Add salt and pepper to taste, and serve hot with crusty bread.

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