Soup is good for the soul. Not only is this soup comforting, but the bioactive compounds of the fresh ginger have respiratory protective properties and inhibitory effects against viral infection and it freezes easily so you can prepare a larger batch for now AND later. Using whole foods, this recipe harmonizes functional meal prep with functional foods.
While using reVessel containers to prep, we love the flat sides of the stainless steel vessels for added function when scooping up things like chopped onion and garlic, rounded corners to easily pour liquids like coconut milk and the pre-printed volumes so that you can portion out your prep and even do it in advance only to do the finishing assembly and look like a super hero. And who knows, with the ability to easily transport food within the leakproof food storage system, you may decide to take your food to go!
- 8 cups carrots (~16 peeled and chopped)
- 2 cups diced yellow onion (~1 medium)
- 1 leek - white parts sliced (~1 cup)
- 1 large fuji apple (~2 cups)
- 2 cloves garlic chopped
- 2 tbsp peeled chopped ginger
- 4 cups vegetable broth
- 8 oz coconut milk
- Pinch salt
- Pinch nutmeg
In a medium soup pot, sweat onions until translucent, about 3 minutes. Add garlic, ginger, leeks, apples, carrots and salt. Cook 10 minutes, stirring periodically to avoid burning. Add broth and bring to a boil. Reduce heat and cook for 10 minutes. Add coconut milk, puree in batches in a high-powered blender until creamy. Top with dash of nutmeg and serve.
*recipe requires simple prep and freezes well.