• Thursday, January 17, 2019

A Healthy Start to the New Year with Sakara Life

A Healthy Start to the New Year with Sakara Life
By , Food Writer
January 7, 2019

It’s the start of a new year, and everyone’s on the mend from weeks of holiday dinners and cocktail parties. So here’s an easy recipe to kickstart those resolutions to eat healthier. This carrot ginger soup from Sakara Life is full of vitamin-rich fruits and veggies, flavored with spices used in traditional medicinal practices to promote good health. Sakara Life is an organic, plant-based meal delivery service known for creative, sophisticated dishes that are curated to provide your full daily nutritional needs while remaining delicious.

This soup is perfect for those chilly winter days that leave you wondering if you’re coming down with something. The inflammation-fighting (and flavorful) turmeric has a long history of medicinal use in South Asia and adds a warm bitterness that complements the sweetness of the carrots and apple. Ginger also has a long history of medicinal uses, mainly for improving digestion, alleviating nausea, and fighting colds. Make yourself a big batch and that’s dinner covered for the week (you can also store your leftover soup in the freezer).

Sakara Life’s Carrot Ginger Soup

Ingredients

1 Yellow onion (chopped)

8-10 Medium sized carrots (peeled)

1.5 Inch knob of fresh ginger (chopped)

1 Garlic clove (chopped)

1 Apple (chopped)

4 Cups vegetable broth

1.5 tsp Turmeric powder

Salt

Pepper

 

FOR TOPPING:

Toasted sesame seeds

Microgreens

Toasted sesame oil

Coconut milk

Directions

1. Preheat oven to 400 degrees.

2. Chop the onion, garlic, apple, ginger, and peel the carrots. Place the whole carrots on a baking sheet, and drizzle with olive oil, salt, and pepper. Toss and roast in the oven for 20-25 minutes, or until they are fork tender.

3. While the carrots are roasting, place the garlic and onion in a soup pot with the olive oil, salt, and pepper, and sauté until they become slightly translucent. Add the apple, ginger, and turmeric, and keep sautéing. Add in a splash of vegetable broth if any starts to stick to the bottom of the pan.

4. When carrots are finished roasting, set aside about 2 whole carrots, and chop the rest into big pieces. Add them into the pot with the rest of the broth. Simmer over low heat until the broth comes to a boil. Then, turn the heat off.

5. Using a blender (hand or regular), blend until the soup is smooth, or to your desired consistency. If the soup is too thick, slowly add in a little more broth – be careful not to add too much at once.

6. Divide the soup into bowls, top with the side of whole roasted carrots, toasted sesame seeds, a drizzle of toasted sesame oil, micro-greens and a splash of coconut milk (if you like it creamy).