You survived the holidays! Congrats! Though we’re not big on official cleanses, there is something to be said for adding some extra veggies into your lunchtime routine in January to help you recover from all those cookies and cocktails. Oh, and was one of your resolutions to pack your lunch more often? How convenient. Kind of like this smooth, refreshing carrot soup, which comes together with just a quick simmer.
Cut off the ends of a medium bunch of carrots and roughly chop them into thumb-size pieces or large coins (you don’t have to peel them, but if they have any dirt clinging to them, give ‘em a quick scrub in the sink before slicing). Peel a quarter-size chunk of ginger and chop it roughly, along with one onion. Heat a few glugs of olive oil in a saucepan and toss in the ginger, onion, and carrots. Cook over medium heat for just a few minutes, and then sprinkle in a teaspoon of dried cumin. For an optional added burst of color, also add a dash of turmeric powder. Pour in enough vegetable or chicken broth to cover (about four cups) and simmer until the carrots are soft (about 20 minutes). Blend with an immersion blender. This makes enough for a few lunches.
To make this meal a little more stick-to-your-ribs, thickly slice some rye or sourdough bread and schmear with cold butter and a sprinkle of sea salt. For dessert, slice up a ripe pear and add a dollop of ricotta for dipping—you could even drizzle some honey on top if you’re craving a little more sweetness.
Soup It Up
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