Straight from Oh She Glows | Serves: 5 cups | Time: ~30 min
Ingredients
1 tbsp EVO + more for garnish
1 small onion, diced
2 garlic cloves, minced
2 tbsp fresh grated ginger (I used ground ginger)
1 large #apple (I used whatever was cheapest at Harris Teeter)
1.5 lbs #carrots, peeled and chopped
4 cups vegetable broth
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste
Instructions
In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil.
What I ate and drank today (2/5/2018):
~128 oz of water
2 cups of decaf coffee
Leftover frittata
Carrot apple ginger soup
Celery with peanut butter
Cheese
Exercise:
~2 miles of walking
What I shamefully ate and drank today (2/4/2018):
~100 oz of water
2 cups of decaf coffee
2 Kirin lites
Frittata with cheese, red onion, and pico de gallo
1/2 peanut butter sandwich
Cheese and crackers
Avocado egg roll
Cucumber wrapped sushi (because I'm so weak, back on track tomorrow)
1/2 cup kashi with almond milk
Exercise:
None