This morning I went on my first long(er) run since being sick and it went better than expected! I woke up to a rainy, gray, gloomy sky which made it very tempting to stay in bed and push my training to later. I’m so glad I didn’t. It felt great to be back out there. I ran one of my favorite routes– 14th St bridge to GW Parkway to the Key Bridge, through Georgetown and back home… well, actually to starbucks to finish my run with a nice hot coffee. Even though it was an ugly morning, it was very enjoyable. It wasn’t fast by any means, but it was solid and I felt good. I think I’m finally getting myself back on track and hopefully I’ll be up to 100% soon!
Last night I was fortunate enough to have a fabulous dining experience. I went to dinner at a newly opened fine dining restaurant / wine bar in Tysons Corner, VA. The courses were exquisitely prepared and was quite impressive. Before we were brought our appetizers, the wait staff delicately and precisely placed an amuse-bouche on the table. It was a carrot-ginger shooter that left me wanting more. Even after dinner was over I was still talking about the soup, which led me to tonight’s dinner experiment. I tried to recreate it myself, of course into a healthier (and heartier) version. The results were phenomenal and I will definitely be making this again. I could also see using chicken/veggie stock in place of the milk for a more savory soup or thinning it out and used as a sauce for noodles or a dressing for salads. Versatile and delicious.
Ginger Carrot Soup
Ingredients
• 1 Tbsp Grapeseed oil (can substitute olive oil)
• 1/4 inch piece ginger
• 1/2c roughly chopped red onion
• 1 clove garlic
• 1c carrots
• 1c almond milk
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 Tbsp Pumpkin (optional)
Instructions
one
In a medium sauce pan heat oil, ginger and onion over low heat for about 5 minutes, stirring constantly.
two
Add carrots and garlic and continue to cook until softened.
three
Add milk, spices, and a sprinkle of salt and pepper and bring to a soft boil. Continue heating for about 10 minutes
four
Pour mixture into blender or use a hand mixer to puree and add more milk until you reach desired consistency. Add pumpkpin, if desired (enhances the orange color)
five
Season to taste and top with an extra sprinkle of nutmeg before serving.
I paired this soup with a few quick staples to make a simple asian-inspired meal. I filled my plate with steamed edamame, broccoli topped with 1 tsp tamari and a sprinkle of sesame seeds, and a serving of tofu (simply sauteed in a grill pan with a small amount of olive oil). Surprisingly filling.
