Soup is so delicious, and VERY filling. My hubby makes fantastic soups, and he doesn’t even need to add heavy cream!! So, we’re talking simple. delicious. totally healthy. Doesn’t  get any better than that. Trick to get soups creamy without cream- puree the heck out of the veggies, and add a dollup of nonfat plain Greek Yogurt…

Balance Bonus- This soup is not only tasty, it does so much to keep you balanced from the inside-out. Health benefits galore, mood booster, and chock full of the good stuff, so let’s break it down:

Ginger- helps with the colds and flu (and flu season is in full swing, so GINGER up!), reduces pain (especially with menstrual cramps, ladies!), aids digestion, is an anti-inflammatory, the list goes on and on!!

Carrots- ANTIOXIDANT packed (these fight off diseases, even cancers), protects against cardiovascular disease, promotes good vision (inside and out, because carrots even help improve mood and attitude!!)

Curry Powder- helps reduce inflammation of the joints, also has antioxidants, can help improve memory (has even helped with Alzheimer’s!)

Onion- also known as one of nature’s anti-septics and anti-bacterials, the health benefits are endless! Onions have been shown to help with anemia, blood pressure, cholesterol, colon cancer, diabetes, osteoporosis. Cooked or raw, onions are awesome!

Garlic- ok, so grab a mint and don’t worry about your breath! Garlic will help your heart, has been shown to reduce the risk of stroke, and is also an anti-bacterial and an antioxidant!! Kick disease to the curb, and let your energy soar with this recipe!!

Carrot Ginger Soup

2 T olive oil
¼ c. finely chopped ginger root
7 c. chicken stock (low sodium or 4 c. chicken stock 3 c. water)
1 ½ c. carrots, peeled
Pinch curry powder
1 lg. chopped onion
3 cloves garlic
¾ cup cashews
2 tbsp. nonfat Greek yogurt
Snipped fresh parsley
Pepper to taste

Let’s Do This- Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic. Saute for 15-20 minutes. Add stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes. In a separate pan, brown the cashew nuts, stirring frequently. Puree the soup, add in Greek yogurt (and add in cashews if applicable), in batches, in a blender or food processor. Season with lemon juice, curry powder, salt and pepper. May be served hot or chilled.