Spring is finally here and one of my favorite “tools” to align myself with the energy of a new season is changing my diet to include more seasonal foods.
Every season offers us an abundance of fresh, locally grown produce to bring into our kitchen and Spring is no exception.
Beautiful greens, tender cauliflower, baby broccoli, sweet kohlrabi and an abundance of amazing carrots are just a few of the vegetables I’ve been seeing at the farmers market.
While I love incorporating all of these spring vegetables into my diet, the one veggie that I have been enjoying the most are those amazing carrots.
Now I know that carrots may not be the most glamorous veggie you’ve ever seen but that doesn’t mean they don’t deserve some love. They are, after all, the Easter bunny’s favorite food!
Carrots are naturally sweet making them one of the most flavorful and versatile vegetables to cook with.
Whether I’m making a tasty snack, a crunchy salad, a quick and easy side dish, a flavorful soup or even a dessert, I know the carrots will easily transform my dish into something special.
If you’re a farmers market shopper like me, you’ve probably noticed the different varieties of carrots as well as the different colors.
Red, yellow, orange and white are just a few of the colors that I’ve been seeing. I’ve tried them all and so far, the red ones have been my favorite.
As far as nutrition, carrots are filled with beta-carotene which helps our body produce Vitamin A. These nutrients fight inflammation, boost immunity, prevent age related eye diseases, improve our heart health and keep our brain healthy. Not too shabby for rabbit food!
I’m always on the hunt for new recipes and recently I found this Creamy Carrot Soup recipe from the McCormick Spice Company.
I gave it a try last weekend and was pleasantly surprised to find that with just a few simple ingredients, this was actually a pretty tasty soup. Once I get some carrots this weekend, I’ll definitely be making this soup!
Spring is the season of renewal and rejuvenation so it’s the perfect time to get back on track with your diet.
Whether you’re considering a whole-foods cleanse or simply upgrading your meals to include more spring vegetables, changing your diet with the seasons is a great way to introduce a variety of fruits and vegetables and strengthen your bodies unique nutritional needs.
I’ll see you at the farmers market!
Creamy Carrot Soup
2 teaspoons organic coriander seed
2 teaspoons organic cumin seed
1 1/2 teaspoons olive oil
1 large onion, sliced
2 cloves garlic, sliced
1/2 teaspoon ground ginger
1/4 teaspoon salt
4 cups chicken or vegetable stock
1 1/2 lbs. (about 3 cups) carrots, sliced
Optional Topping:
1 cup plain yogurt
2 tablespoons finely chopped fresh cilantro
1/8 teaspoon salt
Instructions
1. Toast the coriander and cumin seeds in a skillet over medium high heat for 2 minutes or until fragrant. Remove from skillet.
2. Heat oil in a large saucepan, add onion and garlic and saute until tender.
3. Add 1 tablespoon of the toasted seeds, ginger, salt and stir for 1 minute. Add the stock and the carrots, cover and bring to a boil. Reduce heat to low and simmer for 25 minutes or until the carrots are tender.
4. Allow the soup to cool a bit and then spoon half of the soup into a food processor or blender and blend until creamy. Repeat with the remaining soup.
5. For the topping, mix the ingredients in a small bowl. Stir in the remaining toasted seeds. Add a dollop on top of your soup.
Notes:
Whenever I blend a hot liquid, I only fill the blender halfway. I also place a towel over the top of the blender to secure the lid while blending.
