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Filled with beta-carotene, this comforting soup will warm your heart in several ways.
11/2 lbs. carrots, peeled & cut into 1-inch pieces
11/2 lbs. golden beets, peeled & cut into 1-inch chunks
4 Tbs. olive oil, divided
1 tsp. cumin seeds
1 large leek, white part only, halved & thinly sliced
2 tsp. minced fresh ginger
4 cups vegetable broth
1/4 cup reduced-fat unsweetened coconut milk
Salt & pepper to taste
Handful of chopped fresh cilantro
- Preheat oven to 375°F. Toss carrots and beets with 2 Tbs. olive oil and cumin seeds. Spread out on foil-lined baking sheet, and roast until tender, about 45 minutes.
- In large saucepan, combine remaining 2 Tbs. olive oil, leeks, and ginger over medium heat, and cook until softened, about 5 minutes. Add broth and carrots and beets, and bring to a boil. Reduce heat, and simmer 5 minutes.
- Purée soup in batches in blender, and return to pot. Bring to slight simmer. Stir in coconut milk, salt, and pepper.
- Serve garnished with chopped cilantro.
per serving: 179 cal; 3g pro; 10g total fat (2g sat fat); 22g carb; 0mg chol; 501mg sod; 5g fiber; 12g sugars
Substitute chicken broth for the vegetable broth, add a cup of diced cooked chicken, and you’ve got a protein-packed main course for four.
Glam it up! Leave out the cumin seeds, ginger, and coconut milk; stir in some fresh lemon juice, chopped fresh dill, and a dollop of Greek yogurt at the end; and garnish with shredded Dungeness crab meat for a very special treat.