Carrot, Ginger, Turmeric Soup

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This cozy soup makes me all warm and fuzzy on those rare crisp fall days that happen in LA. Carrots are the perfect healing food when you’re starting to feel under-the-weather and turmeric has an arsenal of health benefits including it’s anti-inflammatory properties. But most importantly, it’s delicious and all of my kids love it! I freeze it in ice cube trays to have on hand for my 8-month-old Annabel. If you’re fortunate enough to have fresh turmeric, use 2 tbsp instead of the ground, and add it at the end with the ginger. Top with roasted chickpeas if you’re into a mediterranean twist. Enjoy!

CARROT, GINGER, TURMERIC SOUP

2 lbs carrots
1/2 sweet onion
1/2 sweet potato
6 cups veggie broth
2 tablespoons chopped fresh ginger
1 to 2 teaspoons ground turmeric
s & fresh cracked black pepper
Greek Yogurt, Cilantro, dill, parsley or roasted chickpeas for garnish

Bring to a boil the onions, carrots, sweet potato, turmeric and a pinch of salt in the veggie stock. Reduce to a simmer for 20 minutes or until sweet potatoes and carrots are tender. Put into a blender with the ginger. Serve in soup plates with a heavy dollop of greek yogurt and garnish with herbs, salt and freshly cracked pepper.

Roasted Squash Seeds

Roasted butternut squash seedsFall is my favorite season of the year.  I love the homemade cacao drinks, spiced apple cider, crispy cold air outside with a roaring fire inside and I love love love snacking on salty squash seeds.  For the longest time I only roasted pumpkin seeds until one day somebody told me to roast the seeds from the butternut squash I was making.  They have a similar flavor as pumpkin but dare I say, are slightly more delicious!  When I make butternut or acorn squash and pumpkin I always utilize the heat of the oven to toss the seeds in after and savor the results- warm, crispy, salty seeds!

What you need:

  • Squash seeds (don’t remove all the pulp, it adds amazing flavor!)
  • Coconut oil to lightly coat
  • Salt

For crispier seeds heat your oven to 325° F, for more tender seeds heat to 300°.  Lightly coat your seeds with a little coconut oil and salt liberally.  Bake about 15-30 minutes or until desired crispiness is achieved.  It will depend on how plump your seeds are.  These taste best when served warm.  Enjoy!