Tag Archives: Light

That feeling when you know you are about to get a cold can be one of the worst feelings.   It can be so much worse than actually having a cold. When you have a cold, there are medicines you can take to make yourself better.  When you are about to get a cold, you can feel like getting sick is pretty much inevitable, no matter what you do.  But, it doesn’t have to be.

Any Jewish mom will tell you to have a bowl of matzo ball soup; it is known as the Jewish penicillin for a reason.  But this Bite-Sized Blonde has another soup solution for your sniffles.  Carrot Ginger Soup is a not so obvious remedy of delicious proportions.

Most people know that carrots are high in vitamin a, but did you also know they are chock full of vitamin C, which is why they make such a great base for a get-well soup. Ginger is antimicrobial, which means it kills bacteria.   It also helps eliminate congestion, eases throat pain and has been known to combat chills and fever.   Sounds like a winning combo if you ask me.  This soup is even more delicious than it is beneficial, if you can believe it.  This is such a great make-ahead soup to keep in yourfreezer for a rainy day or an unexpected cold.

Carrot Ginger Soup
Ingredients
1 yellow onion, diced
1/3 cup of peeled and finely chopped ginger*
1 ½ pounds of carrots, diced
3 cloves garlic, diced
4 cups of vegetable stock
2 cups of water
Extra Virgin Olive Oil
Salt and Pepper
Blender (regular or handheld)

Directions
Heat 3 tbs. of olive oil in a large stockpot over medium heat.  Add the onions, ginger and garlic and sauté for approximately 10 minutes or until the onions are translucent.  Add the stock, water and carrots.  Turn the heat up to medium high and bring the pot to a boil.  Once the soup is boiling, reduce the heat and simmer uncovered over medium heat until the carrots are very tender.  This will take approximately 30 minutes.  If you have an immersion blender, as shown in the pictures above, use this to puree the soup to your desired consistency.  If you have a regular blender, puree the soup in batches by adding portions of the soup into the blender at a time.  Season the soup with salt and pepper to taste.

*Ginger can be tricky to peel because it is so misshapen.  An easy way to peel ginger is to actually forgo the peeler altogether! Use a spoon to peel the skin away; it helps with all the nooks and crannies!

Recipe Inspired by:
http://whippedtheblog.com/2009/12/01/simple-carrot-ginger-soup/

Post inspired by:
http://cravingsgoneclean.wordpress.com/2011/09/26/get-well-ginger-butternut-squash-soup/

And August begins…Doesn’t it feel like it was just Memorial Day? I would say Happy August, but that’s like saying Happy Sunday.  August, like Sunday, is great. But the greatness is overshadowed by the lingering feeling that it’s all about to end soon.

So, while it is still sunny and hot, and the fruits and veggies are still in season, take advantage of what Mother Nature, and your corner produce stand, is offering…tomatoes, cucumbers and peppers oh my! Thinking salad? Think again.  In this heat, the best use for those oh so fresh veggies is Gazpacho.  This cold soup will fill you up and cool you down, without blowing you up.  This dish is gluten free, dairy free, vegan, low fat, high fiber and wheat free.  The only thing this soup isn’t free of is flavor!

Gazpacho

Ingredients
3 pounds ripe tomatoes, cored and roughly chopped
2 cloves of garlic, chopped
1 large cucumber, chopped
1 green pepper, chopped
2 yellow pepper, chopped
1 medium Vidalia onion, chopped
Salt and freshly ground black pepper
Red pepper flakes

Directions
Place the tomatoes and garlic in a blender or food processor and puree until smooth.  Add the puree to a bowl.  You can strain the puree if you want a smooth soup.  I personally like a little texture, so I leave the mixture as is.  Add the cucumber, onion and peppers.  Season with salt and pepper to taste.  Add a pinch of red pepper flakes for a touch of heat! Chill for at least 2 hours before serving.