I spent last weekend at my mom’s house. She was also doing a cleanse and let me tell you – she put my cleanse to shame. Shame I tell you. She exhibited more willpower and determination than I thought possible. The takeout containers and processed foods were all replaced with tons of fresh fruits and veggies, green tea and fish. Yes, my mother made fish (and not the frozen fish stick variety) for the first time ever. And it was good. Very good.
I returned home with a renewed vigor for my own journey.
With root vegetables in season, I bought some carrots, squash and sweet potatoes and got started on a couple of dishes. This curried carrot soup is pretty darn good. The curry gives it the little kick it needs and the squash adds a nice texture to the carrots and ginger. Plus if you have an immersion blender (best purchase ever) , the whole process is quick and easy. The sweet potato chips and guacamole were also a good combination – one that satisfied my craving for a salty treat. Of course I could eat homemade guacamole with practically anything – eggs, rice, fish etc. I make it with two avocados, one plum tomato, ½ red onion, a little garlic powder, juice of one lime, a splash of olive oil, cilantro and a little sea salt. So good. One tip on those sweet potato chips – don’t undercook the chips like I did this time or the consistency just won’t work.
Curried Carrot & Butternut Squash Soup
- 2 teaspoons canola oil
- 1/2 cup chopped shallots or white onion
- 2 cups (1/2-inch) cubed peeled butternut squash (can use frozen in a pinch)
- 1 1/2 cups (1/4-inch) sliced peeled carrots
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 3 cups low sodium vegetable broth
- 1/2 teaspoon salt
Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add squash, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup. Of course if you have an immersion blender (highly recommended) simply blend in the pot after you have removed from heat.
Sweet Potato Chips and Guacamole
- 2 sweet potatoes
- 2 avocados
- ½ red onion
- 1 lime
- Bunch of cilantro
- Garlic powder
- Olive oil
- ½ plum tomato
You can use either a food processor or a sharp knife to slice the sweet potatoes into chip sized slices (it takes just seconds to do in a food processor). Lay potato slices out on a baking sheet, lightly coat with organic extra virgin olive oil, sprinkle with sea salt and bake at 450 degrees for 10 mins – take out and flip – and then do 8 to ten mins on the other side.
For the guacamole, just mix all the ingredients together (adapt amounts to your liking) and serve.