Back on The 17 Day Diet--Carrot Ginger Soup with Chicken

We I gained 12 lbs over the holidays because I did not stay with Cycle 4 and now I am regretting it.  Started back up.  On Cycle 1 Day 12.  I have a lot less to lose this time so I am not surprised I have only lost 2lbs so far but I haven't weighed myself the past two days.  Discouraging but I am sticking with it. 


I made this soup yesterday.

1 tsbp Extra Virgin Olive Oil
1 cup of chopped white onion
1 medium chopped shallot
1 tbsp minced garlic
1 stalk of celery chopped
3 cups of shredded carrot
3 tsp reducec sodium Better Than Bouillon Chicken
1 lb of bonelss skinless chicken breast cut into bite-sized
1 tsp to 1 tbsp of powdered giner (to taste)
1 to 3 pinches of oriental 5 spice (optional)
6 cups of water


Saute onion, garlic, shallot, and celery in heavy bottom pan on low-medium heat until onions are almost translucent.  Add chicken and brown.  Add the rest of the ingrediants and bring to a boil, reduce heat to simmer and simmer for 1/2 hour. 


Strain soup with a fine mesh colander.  Pick out chicken pieces and save in a separate bowl.  Bowl strained liquid back in pain.  Put remaining vegatables in a blender with 1 cup of liquid.  Leave the center of the blender top off and cover with a dishtowel.  Puree while holding dishtowel on the top.  Pour puree in with the strained liquid and stir to mix, add chicken and serve. 

Great Day for Soup

My friend Betsy made Carrot Ginger soup this week and it sounded wonderful. So, I thought I would give it a shot. I have been on a ginger kick this week and made ginger tea from fresh ginger for the first time. I love cutting into fresh ginger as it has an amazing lemony smell. I was going to make the version of Carrot Ginger soup that Bets made (vegan) but I remembered I had some homemade turkey broth in the freezer that I wanted to use.

It is very cold today but sunny. When I checked this morning at 11:00am it was only 16 degrees. It has now warmed up to 21 degrees!!! This soup is great for a cold day as the ginger has a wonderful warming effect and it makes the whole house smell incredible. I enjoyed looking out my kitchen window at the snow glittering in the sunshine while I was cooking. Today is a good day.









CARROT GINGER SOUP

INGREDIENTS

1 medium sweet onion, sliced thin
2 lbs. of carrots, sliced thin
2 cloves of garlic minced
fresh ginger peeled and sliced thin (this is to taste, I used approximately 1/2 cup sliced but you can use more or less)
1/4 cup cooking sherry, dry white wine, or water
8 cups of broth, chicken or turkey
1 14 oz can of light coconut milk
4 tbsp of extra virgin olive oil (EVOO)
1/2 cup of toasted pine nuts
fresh ground pepper
fluer de sel or other course sea salt


in a heavy sauce pan 7 quarts or larger, saute onions in olive oil on low heat until translucent.
add garlic and saute until caramelized
pour in sherry and deglaze pan
add carrots and broth
increase heat to medium high until boiling and then reduce heat to low and simmer for one hour









let cool for 15 minutes and then puree in small batches in either a blender or food processor.
stir in coconut milk

garnish with fresh ground pepper, fleur de sel, and pine nuts



The following is the appoximate breakdown of nutritional information.