Dinner

By Lindsay Hunt | May 4, 2011

Photo: 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).

Carrot-Ginger Soup Recipe

Servings: 2, as an appetizer or light meal

Ingredients

  • 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

Directions

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.

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