Carrot Ginger Soup and Other Happenings

So, remember a few months ago when I said that things would be slowing down for summer semester, and I would be able to post more regularly? Yeah... about that. It turns out that cramming 14 weeks of Anatomy and Physiology, Microbiology and Medical Ethics into 7 weeks is a lot of work. Let me tell you about what has been going on in the little bit of spare time I have had.

I was really honored to be a guest blogger for my friend Missy's blog. Missy is my voice teacher, friend,  and really just an all around amazing person. I chose to write about the journey that led me back to school, and you can read what I wrote by clicking Here. Missy's blog is brilliant, so check out her posts while you are there.

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I have been cooking up a storm lately, and am finding all kinds of new recipes using fresh summer produce. This carrot ginger soup is one of my favorite lunches right now. It's easy, healthy, has anti inflammatory powers, and it is perfect for the rainy weather we have been having. It's also a great way to use up some of those zucchini you have growing in your garden!
 

Carrot Ginger Soup

Carrot ginger soup, served with a flatbread cracker and hummus, and mixed greens topped with carrot, avocado, goat cheese and pumpkin seeds.

1.5 pounds carrots, chopped

1 large zucchini, chopped

1 large onion, chopped

2-3 cloves of garlic, minced (I use the kind in a jar, about 1.5 teaspoons)

Ginger (I use the kind in the jar, about a heaping tablespoon)

2 cups water

Cinnamon, cumin, onion powder and black pepper, to taste. (I use a teaspoon of everything but black pepper, which I use .5 teaspoon)

In a large pot, bring the vegetables, spices and water to a simmer. Once tender, puree the soup using an immersion blender or regular blender. Adjust spices as needed. 

Makes 4 servings

87 calories, .19g fat, 119mg sodium, 8g sugar. 

To add 5g protein, top with a handful of sunflower seeds!