Wednesday, January 29, 2014

Candice Kumai's Winter Remedy

With the extremely cold temps lately, it's easy to get lazy. We don't want to venture out, we don't want to leave the house to get our workout in, we aren't in the mood to go to the grocery store to know what I'm talking about. However, with laziness comes lack of  concern for health. Don't let the cold weather keep you from being healthy. Try this warm, antioxidant-packed carrot ginger soup by chef Candice Kumai.

Cleansing Carrot-Ginger Soup

Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes


  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 pounds organic carrots, peeled and roughly chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 2 tablespoons grated fresh ginger
  • 7 cups vegetable stock
  • 1/2 tsp sea salt
  • 1/2 tsp freshly grated nutmeg
  • 6 tbsp Greek yogurt, to garish
  • 6 sprigs thyme, to garnish


Over medium-low heat, combine olive oil and onion in a large stockpot. Cook until soft and fragrant- about 5 to 8 minutes.

Add in carrots, garlic, bay leaf, and ginger. Let sit to cook while stirring from time to time for about 20 minutes or more. 

Increase the heat to medium and add the vegetable stock. Bring to a slow simmer and cook for about 15 to 20 minutes. Carrots should be fork tender. Remove bay leaf.

Using either a small immersion blender or food processor, puree until smooth.

Season with salt and nutmeg. Garnish with dollop of Greek yogurt and thyme sprig. 

Nutrition Guide:
(per serving)
133 calories
3g fat
24g carbs
3g protein
6g fiber
741mg sodium

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