After a recent trip to the farm to harvest our very own carrots — I am still so excited I had the opportunity to pull carrots out from the ground! — I was on a mission to make up a delicious carrot-based meal.
And soup it is!
This simple Carrot Ginger Soup is delicious. I dressed up the soup with some roasted kale shreds and toasted macadamia nuts. I do get fancy sometimes!
First I cleaned all the dirt off of my freshly picked carrots. Then I peeled and cut them in thirds. Next, I popped them in a large stock pot with some chicken broth (FODMAPer use homemade broth) and some minced ginger.
When the carrots became fork tender, I whirled the soup in my Ninja blender. Then since I had some kale, I cut it into small strips, tossed in a bit of olive oil and sea salt and baked until crispy.
I also toasted some macadamia nuts, too. Wow … macadamias taste especially good toasted up. I topped my carrot soup with a bit of kale and some nuts — and lunch was on.
I served the soup to my two men, who happened to be looking for some lunch. How lucky are they?
And we all cleaned our bowls … even me. A full tummy and a happy tummy.
Carrot Ginger Soup with Kale Shreds and Toasted Macadamias
Recipe by Kate Scarlata, RD, LDN
Serves 4-6
Ingredients
8 cups chopped carrots, peeled and cut in thirds
5 cups reduced sodium and reduced fat chicken broth {FODMAPers make onion/garlic free chicken broth}
1 Tablespoon minced ginger (fresh or jarred)
Salt and pepper, to taste
1 cup kale, cut in thin strips
1-2 teaspoons olive oil
2/3 cup macadamia nuts
Instructions
- Add carrots, broth and ginger in large stock pot over high heat until boiling.
- Reduce heat to medium and simmer until carrots are fork tender, about 20 minutes. Add a bit of salt and pepper to season the soup.
- Remove from heat and let cool for about 20 minutes. Meanwhile, preheat oven to 350 degrees.
- Line cookie sheet with parchment. Place kale and nuts on cookie sheet — in separate sections — as they cook for different lengths of time.
- Drizzle oil over kale and massage oil into kale evenly. Sprinkle kale with a dash of salt.
- Bake kale and nuts. Nuts will be toasted in about 5 minutes; when toasted, remove and set aside and return cookie sheet to oven. Bake kale for about another 8-10 minutes, being careful not to burn. Stir occasionally for even cooking. Kale should be texture of tissue paper — light and airy.
- When soup cools a bit, add to blender and puree for about 3 minutes. Return soup to stockpot and reheat to warm.
- Serve soup in soup bowls. Top with kale shreds and toasted macadamias.
