My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in carrot (8)

Friday
Jan232015

Carrot Soup

I’ve never made carrot soup before. Does that make this weird? You know, me giving you a recipe to my first ever batch of carrot soup? Hopefully not.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | edibleperspective.com #vegan

I really wasn’t sure what to expect. I’m sure I’ve eaten carrot soup at one point or another in my life, but I really prefer raw carrots to cooked.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | edibleperspective.com #vegan

That is why I decided to also add an apple and a cupful of sweet potato. I didn’t want the carrot flavor to overpower and thought the sweet potato would help make things super silky and smooth and the apple would lend a mellow sweetness.

IMG_9140

There are so many ways you can add flavor to carrot soup. Curry is pretty common, as is ginger. I wasn’t in the mood for curry, but what about using fresh turmeric alongside the ginger? I was looking to make a soul warming soup and turmeric fits right into that description.

Besides never making carrot soup before, I’ve also never cooked with fresh turmeric.

I’m letting all my secrets out today!

Fresh turmeric is pricey, I’m not going to lie, but you won’t need more than a 1-2 inch piece which shouldn’t cost more than $1-2. If you can’t find it dried will also work. And if you have any leftover just grated it and throw some into your smoothie. The health benefits of turmeric are aplenty.

Oh, and be careful. Turmeric stains fabric + wooden spoons instantly.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | edibleperspective.com #vegan

But the soup needed something beyond ginger and turmeric. Something to make it “pop!”

The one photo I forgot to take was of the toasted cumin seeds. They infuse this soup with an unbelievable amount of flavor, while not overwhelming in the slightest. I prefer their toasted flavor so much more than ground cumin. I can’t quite put into words the difference, so you’ll just have to try it out for yourself. Definitely do not leave them out!

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | edibleperspective.com #vegan

I want to dive in to that bowl of golden goodness. Next time it’s a double batch. For sure.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | edibleperspective.com #vegan

Print Recipe!

Carrot Soup gluten-free, vegan // yields 4 servings (easily doubles)

  • 3 tablespoons unrefined coconut oil
  • 1 teaspoon cumin seeds
  • 1/4 cup minced shallot
  • 2 teaspoons minced garlic
  • 1 tablespoon peeled + grated ginger
  • 2 teaspoons peeled + grated turmeric (or 2/3 teaspoon dried turmeric)
  • 1 1/4 lbs carrots, chopped (about 5 large)
  • 1 heaping cup chopped sweet potato
  • 1 heaping cup chopped apple
  • 4 cups low-sodium vegetable broth
  • 1 1/2 teaspoon pure maple syrup
  • 1/2 – 1 1/4 teaspoons salt
  • 1/4 – 1/2 teaspoon black pepper
  • roasted pepitas + full fat coconut milk (to top, optional)

Heat oil in a small pan over medium-med/high heat. While heating, place a fine mesh strainer over a bowl to catch the seeds and reserve the oil after toasting. Once hot, add the cumin seeds and stir constantly for about 1-2 minutes until toasted. Watch closely. Pour contents through the strainer.

Place reserved oil in a large pot and place it over medium-low heat. Once hot, add the shallot and garlic and cook for 3-5 minutes until starting to soften and lightly brown. Stir in the grated ginger and turmeric for an additional minute. Stir in the carrots, sweet potato, and apple for 1-2 minutes. Pour in the broth and add the toasted cumin seeds, maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high heat, stirring occasionally, then reduce heat to simmer until carrots and potatoes are tender, about 18-25 minutes (depending on how small you chopped the veggies).

In batches, blend the soup with your blender to a full puree. Be careful when blending, starting on the lowest setting and working to high until fully smooth. The contents will be HOT! Place back in the pot over medium heat, taste, and add more salt/pepper as desired. If you’d like it thinner add a few splashes of veggie broth.

Serve while hot. Top with roasted pepitas (or sliced almonds) and drizzle with full fat coconut milk if desired.

Let cool before storing in a sealed container in the fridge for up to 1 week.

Notes:

  • Turmeric stains extremely easily, especially fabric and wood.
  • I left the skin on the apple and sweet potato but if you don’t have a high-powered blender you may want to peel the skin.
  • I used no-sodium veg broth and added about 1 1/4 teaspoons salt.
  • Cumin seeds are typically toasted in a dry pan but I wanted to infuse the coconut oil with cumin flavor.
  • I do not recommend subbing ground cumin for the toasted cumin seeds as the flavor is noticeably different.
  • I haven’t tried freezing this, but I imagine it would freeze well in a freezer bag with the air squeezed out for 3-4 months.

Carrot Soup for the soul with fresh ginger, turmeric, and toasted cumin seeds | edibleperspective.com #vegan

Happy Friday, folks!

Ashley

Friday
Jul182014

Breakfast Friday: A Smoothie Morning

Summer = smoothies almost every single day.

Earthbound Farm Organic Smoothie Kickstarts | edibleperspective.com

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

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I typically hoard and demolish all of the fresh summer fruit that comes into our house, so for smoothies I rely on frozen fruit. I currently have multiple bags of multiple types of fruit lining our freezer drawers. I grab a few handfuls, add some fresh or frozen veggies, maybe a few other ingredients, blend away, and BAM, smoothie.

Smoothies aren’t really rocket science, but I definitely still blend up some concoctions that I have to choke down. Chard in a smoothie makes me quiver.

But check this out!

Earthbound Farm just upped the ante with their newest frozen product, Organic Smoothie Kickstarts. And now I’m going to talk your ear off about my LOVE for them because they include VEGETABLES right in the package and there is no guessing on ratios of fruit to veggies. It’s all done for you!

First up we have the Kale Berry Smoothie Kickstart. It includes, kale, strawberries, and blueberries. Pretty straightforward stuff.

Ideas to add to the mix:

Keep it simple: with milk, kefir, or orange juice

Mix it up: with banana + milk + yogurt, honey + kefir + milk, banana + avocado + chia seeds + orange juice

Or, try my creation below! I’ve never added lime to a smoothie but OH my gosh it blew my mind. The tanginess and lime flavor are perfect with the orange juice and help give this smoothie an extra punch of summer.

And remember, don’t judge a smoothie by it’s color.

Kale Berry Lime Smoothie | edibleperspective.com

Print this!

Kale Berry Lime Smoothie gluten-free // yields, 2 medium or 1 large smoothie

Place all ingredients in your blender and turn on medium working to high until smooth. Use the tamper to help keep things moving. Add a bit more orange juice to thin out if needed. Serve. Or, store in a sealed bottle in the fridge for 1-2 days. Shake before drinking.

Kale Berry Lime Smoothie | edibleperspective.com

Next up! A vegan smoothie for your face!

This Smoothie Kickstart includes mangoes, peaches, and carrots. The resulting orange color = happiness in a glass.

This blend would be excellent with just orange juice and milk but below you’ll see I’ve added a few other fun ingredients to jazz things up. I used dates to add a bit of sweetness, coconut milk to add a rich and creamy texture, and turmeric for its anti-inflammatory properties. Drinking 1/2 of this batch was the perfect post workout snack!

Mango Peach Carrot Coconut Milk Smoothie | edibleperspective.com

Print this!

Mango Peach Carrot Coconut Milk Smoothie gluten-free, vegan // yields, 2 medium or 1 large smoothie

  • 1, 8oz package Mango Peach Carrot Organic Smoothie Kickstart
  • 1 cup unsweetened soy milk, or almond
  • 1/3 cup full-fat coconut milk, whisked
  • big splash of orange juice
  • 1 tablespoon chia seeds
  • 1/2 teaspoon turmeric, optional
  • 2 medjool dates, pitted and soaked in hot water for at least 10 minutes, then drained

Place all ingredients in your blender and turn on medium working to high until smooth. Use the tamper to help keep things moving. Add a bit more soy milk or orange juice to thin out if needed. Serve. Or store in a sealed bottle in the fridge for 1-2 days. Shake before drinking.

*Turmeric does not affect the flavor but is a healthy addition with many anti-inflammatory properties and keeps this smoothie bright orange in color.

*If you don’t have dates feel free to drizzle in one tablespoon of your favorite liquid sweetener.

Mango Peach Carrot Coconut Milk Smoothie | edibleperspective.com

If you want to know where to find Smoothie Kickstarts in your area be sure to check out EBF’s product locator! They’re a new product, so keep your eyes peeled!

Cheers to breakfast + happy weekend!

Ashley