Recipe by Lindsay Hunt
To celebrate May and the upcoming summer months, we are featuring have a one-month action plan with funrecipes, ideas, and tips to get you up, moving, and trim for summer. Get Fit for Summer! has inspired me in my own cooking.
I not only want to cook healthily for summer‘s arrival, I want to feel great. This soup is packed with vitamin-C and fiber, making it the perfect pairing with a hearty spring salad or whole-grain-centric meal.
Loaded with vitamins, potassium, and fiber, carrots are great for you, and ginger has a wide range of healing properties.
Use a microplane zester if possible for the ginger, which gives it a even distribution of ginger’s pungent and fiery flavor. If you don’t have agave, substitute honey or maple syrup for a subtle sweetness that replaces sugar.
Save one carrot for a nutrient packed sweet: Whole-Wheat Oatmeal, Chocolate Chip, and Carrot Cookies. Made with whole-wheat flour and shredded carrots, you shouldn’t feel guilty after one (or two of these).
Servings: 2, as an appetizer or light meal
4 cups chopped carrots
1/2 oz ginger, finely grated
Juice of 1 large orange, plus the zest, reserved
1 tsp salt
1 tbsp agave
Place the carrots and ginger in a medium saucepan and fill with 1-inch of water. Place over medium-low heat and bring to a boil. Reduce to a simmer and cover. Cook for 25 to 30 minutes, until the carrots are extremely tender. Transfer to a blender and add the orange juice, salt and agave. Blend until smooth. Serve hot and garnish with the orange zest.