Ever tried the sweet, refreshing flavors of a carrot, ginger, and apple juice? Why not create the same peppery flavor in a fabulous soup? This recipe uses oatmeal as a thickener and to give the soup a creamy consistency without using cream. Carrots with loads of beta carotene convert to vitamin A in the liver creating pigments necessary for night vision. Vegetables and oatmeal high in fiber and complex carbohydrates slow down the conversion of these whole foods into simple sugars, in turn regulating the blood sugar. The anti-inflammatory properties of ginger assisting the digestive system will put you on the right track this year. The unusual ingredient in this soup is coconut oil which is found in most specialty grocers – it gives the soup a bit more consistency and mouth feel, and it’s easy for the body to digest (being a medium chain fatty acid) and has some microbial healing properties.
For this recipe you will need: medium size pot, ¼ teaspoon of extra virgin olive oil, 4 cups chopped carrots, 1 cup chopped yellow onion, ½ teaspoon minced garlic, 1 teaspoon minced ginger, 1 ½ cups chopped and peeled green apples, 5 cups vegetable stock, ½ cup oatmeal, 2 tablespoons of maple syrup, 2 tablespoons of virgin coconut oil, 1 teaspoon of ground nutmeg, 1 teaspoon dried thyme, ½ teaspoon sea salt, ¼ teaspoon pepper. Method: Over medium high heat, add the olive oil to coat the bottom of the pot. Add carrots, onion, garlic, ginger and apples. Cook until the onion has softened, about 2 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer about 20 minutes. Ladle the soup into the blender and process until smooth, and taste adding salt or more pepper if necessary.
