The Edwards Dinner Party


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Whole 30 Recipe: Carrot Ginger Soup

Hi!

Last week in my meal plan for whole 30 week 1, I included Carrot Ginger Soup and I want to share the recipe with y’all! It’s a delicious and easy soup that I have adapted to make it fit in the Whole 30 guidelines. I can’t take credit for the recipe. I actually got it on a cruise my husband and I went on with his family! It was the only cruise I have been on and I did not know what to expect. The food (along with the whole experience!) was really great and at the kitchen staff shared some of the recipes. Please comment if you have any questions!

1-edited-soup

It’s a really great side or starter, but if you want to make it an entree, I would recommend topping it with a little bit of meat or protein of your choosing. 🙂

Carrot Ginger Soup

Ingredients:
2 lbs carrots trimmed, peeled, and sliced into rounds
1 qt (give or take) chicken broth or water
1 onion peeled and sliced
4 tabs unsalted butter (I swap for about 1-2tbs oil to make it whole 30)
1/2 cup heavy cream (optional – I usually exclude)
1″ piece ginger peeled and finely mined
salt and pepper to taste

Directions:
Soak carrots overnight in water. (I have made the soup without doing this, but it cuts down on the cooking time significantly, so it’s a time saver!)

Saute onions in a large, covered stock pot in 1/2 the cooking fat until onions are very soft. Do not allow the onions to brown. Drain the carrots and add them to the pot. Add stock or water to cover vegetables. Add minced ginger. Bring to a boil then reduce to a simmer. Allow it to simmer until carrots are soft. Remove from heat and puree the soup until very smooth. Thin with water or stock if needed. Stir in remaining butter and cream if desired. Salt and pepper to taste. Top with freshly ground pepper.

Notes:
1. If you have an immersion blender, you can just puree the soup in the stock pot. I don’t have an immersion blender, so I just ladle the soup into my regular blender and make sure to include some of the liquid. It purees very easily! You could probably also use a food processor if you prefer.
2. When blending hot liquids, either take off the top or take out the little cap in the middle of your blender’s top and cover with a paper towel or kitchen towel. This lets some of the steam escape.
3. You can also top it with herbs for a yummy twist! I used fennel fronds for the photo above.

Happy cooking!

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Whole 30 Week 2 Meal Plan

We’re headed in to week two of January Whole 30! How are you feeling? The first week can be challenging between getting used to the guidelines and the different unpleasant ways your body can react to cutting out sugar, grains, cookies, etc. Hope you are on the upswing!

Here is my meal plan for this week. I hope it’s helpful as you do your own grocery shopping and meal planning. Most of my salads will be topped with chicken because that’s what I got a bunch of this weekend. My grocery store didn’t have any “approved” sausages that I found, so I’m going to make a recipe that I found on Primal Palate’s website (I haven’t tried any of their seasonings, but this recipe is great!).

Let me know if you have any questions!

Sarah

Saturday, Jan 7
Meal 1: Fried eggs with veggies
Meal 2: Leftover No Bean Sweet Potato Chili
Meal 3: Curry

Sunday, Jan 8
Meal 1: Breakfast sausage (recipe from Primal Palate) with veggies
Meal 2: leftovers
Meal 3: chicken with Moroccan flavors (Weeknight Fresh and Fast)

Monday, Jan 9
Meal 1: eggs
Meal 2: leftovers
Meal 3: turkey sausage with veggies

Tuesday, Jan 10
Meal 1: eggs with greens
Meal 2: salad
Meal 3: zoodles with Mom’s meat sauce (Made on Sunday)

Wednesday, Jan 11
Meal 1: sausage and veggies
Meal 2: salad
Meal 3: tuna salad on greens
 

Thursday, Jan 12
Meal 1: breakfast sausage or eggs
Meal 2: stuffed sweet potatoes
Meal 3: leftovers

Friday, Jan 13
Meal 1: eggs
Meal 2: salad
Meal 3: salad

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January Whole30

Hey there! It’s been quite a while since I’ve posted, but I thought I would dust off the old blog in honor of doing #JanuaryWhole30. I’m posting partially to help me stay the course and partially because when I did my first Whole 30, I was constantly searching the internet for recipes and ideas. This is my second time to do Whole 30 and I am excited about it! The holidays were wonderful and filled with yummy food, but I am so ready to get back in a routine and swap sugar for veggies 🙂

Here is my loose meal plan for the first five days of Whole 30. I’ll be posting pics on my instagram feed if you want to see how they turn out! I’ll also probably post the recipe for the Carrot and Ginger soup later this week. It’s a delicious pureed soup that I’m convinced could cure anything that ails you.

I’m keeping things pretty simple this week, but want to add in some new recipes over the next few weeks. Would love any recipe ideas you have or if you’ve done Whole 30 and what you thought of it.

Happy 2017!

Monday, Jan 2
Meal 1: Hard boiled eggs with sauteed kale
Meal 2:
Grilled chicken and slaw
Meal 3:
Baked sweet potato stuffed with turkey and kale

Tuesday, Jan 3
Meal 1: Hard boiled eggs with sauteed kale
Meal 2: Chicken with winter veggies

Meal 3: Taco/Burrito Bowl

Wednesday, Jan 4
Meal 1: Frittata with kale, onion, carrot
Meal 2: Chicken with carrot and ginger soup (make ahead on Monday)
Meal 3:Whole Chicken in crockpot with slaw

Thursday, Jan 5
Meal 1: Frittata with kale, onion, carrot
Meal 2: Chicken with carrot and ginger soup (make ahead on Monday)
Meal 3:Zoodles with chicken

Friday, Jan 6
Meal 1: Frittata with kale, onion, carrot
Meal 2: Leftovers
Meal 3: No Bean Turkey and Sweet Potato Chili (from Skinny Taste… love her!)