Yesterday was the first part of a short series on 'How to Lose Weight and Get Healthy.' Today I'm excited to share a recipe with you that is well loved at our house and made often. It comes from the lovely and ever-so-fabulous Katie Den Ouden.
Katie's enthusiasm for helping people (especially women) feel amazing by choosing the right foods is contagious. She introduced me to the world of green smoothies and raw food through her program and I'm a huge fan!
Her next 21-Day Reset program starts tomorrow. RUN (don't walk...her programs constantly sell out) to her website and get signed up. The last day to get registered is next Tuesday (but you won't want to miss a day so sign up today and begin it tomorrow). And if you use the code CharmingDoodle you'll get $50 off her program.
Losing weight isn't the main focus of the Reset (although it's a great side benefit). What she does is teach you why you crave certain things, how to trick your body into not wanting them anymore by giving your body the good clean food it needs, and Katie inspires you to want to eat (and feel) better.
I did a 4 week cleanse with Katie about a year and a half ago and learned a lot. For starters...I'm highly sensitive to caffeine. I never would have known that until I got it completely out of my system for a month and then realized how horrible I felt when I added it back in. Who knew the morning coffee was what I thought I needed...but was the thing that actually made me feel awful all day. (making me want more coffee...what a vicious cycle)
When you do Katie's program she gives you a beautiful e-book full of recipes. Once we tried the Creamy Nutty Carrot Soup recipe...the whole family was hooked! We make it a few times a month and love it! I want to say a huge thanks to Katie for letting me share her fantastic recipe with you. Hope you love it too!
1T coconut oil
1 medium leek, white part only, thinly sliced (or substitute 1/2 cup yellow or white onion)
3 garlic cloves
1/4 to 1/2 tsp salt (to taste
1/4 tsp ground black pepper
1/4 tsp turmeric powder
pinch of cayenne pepper
3 large carrots, peeled and sliced about 1/2" thick
2 cups organic vegetable broth
1 sprig fresh thyme (or 1/2 tsp dried)
2-3T tahini (or almond butter)
1-2 tsp lemon juice (to taste - optional)
2 T fresh cilantro, chopped (optional)
The first thing I do is gather all my ingredients. I change it up a little by adding chicken broth sometimes instead of vegetable broth, and I also like to add cumin in with my spices. We use more than a pinch of cayenne since we like our soup very spicy. I also often add a red pepper in with the onion. Yum! And don't skip the tahini. I had never even heard of tahini before making this recipe, but trust me, the soup is not the same without it!
Directions:
1. Heat oil in a soup pot over medium heat. Add leeks (or onion) and sauté 5 minutes.
2. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
3. Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, and broth. Bring to a simmer, partly cover and cook until carrots are tender, about 20-25 minutes.
4. Stir tahini into soup and place all contents into blender. Puree until smooth. Add lemon juice (to taste) and fresh cilantro.
While doing the cleanse with Katie I bought a Vitamix blender and have used it constantly ever since. It's perfect for making this soup.
What are some of your favorite soup recipes? I'd love to hear them and if you try this one let me know what you think!
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