Soup Ginger Carrot Sweet Potato
Craving something sweet and satisfying, without the revenge moment caused by sugary treats? Look no further than this classic soup with a sharp twist.
With holiday cooking in full swing, I have watched my Social Media streams fill up with pictures of sugar cookies, gingerbread lattes, sweet cupcakes, and pies.
Um, no. The Sensible Celiac cannot have any of these if they contain the most common gluten-free flour substitutes and emulsifiers. Plus, the sugar by itself often makes my tummy hurt, or makes me feel “off” for a few days because my diet is very clean. I am an endurance athlete, and cheating isn’t an option (unless imminent death is the option I want. Which it isn’t!)
If you’re more like me, however, you are looking for ways to have just a little sweetness in your mouth without the backlash of highly refined sugar. Both of those seem to invite Grumpy Tummy to visit for a couple of days, which in my opinion is so not worth the sweetness.
So, what is a hungry Celiac and food-allergic eater supposed to do?
Oh, and did I mention how cold it is outside in December in Seattle? Brr! Sometimes when I”m running in the morning, I feel a little crazy. Only runners run when it’s close to 35F and raining outside. So how do I have something sweet to eat, dodge the gluten, skip the emulsifiers, and enjoy something warm and yummy after a cold and rainy run?
Only my new Ginger Carrot Sweet Potato soup will do! I guarantee it will help with your sweet tooth if you have one, and you will not feel deprived. It is also satiating and super gentle on the tummy.
As usual, I start with a recipe base that looks balanced, and then I strip it of every food allergy or intolerance that I have, or ones that I know will be problematic for lots of people. You can check out the original recipe and compare it to what I did with it.
Ginger Carrot and Sweet Potato Soup
In a high speed blender (I prefer the Vitamix), add:
2 cups chicken stock (fresh); can sub veggie stock but watch ingredients
2 cups chopped carrots
1 cup cooked sweet potato
2 cups water (optional: substitute one cup rice milk for 1 cup water)
1 Tablespoon. coconut oil (or if you like, bacon grease)
2 dates with pits removed (very sweet!), or 2 Tablespoons pure maple syrup
4 leaves of basil
1 tablespoon grated fresh ginger
1 teaspoon grated fresh tumeric
1 Tsp. lime juice to brighten flavor
dollop of goat yoghurt (on top of the soup, for the finish)
Blend everything but the goat yoghurt on high speed until pureed. If you have a Vitamix, five minutes in the blender will produce enough heat to serve directly from the blender to a bowl. If you have a lower speed blender, transfer the soup to a pot and cook on medium heat for ten minutes until thoroughly heated.
For serving to the table, place a small dollop of goat yoghurt in the center, if you can tolerate goat dairy.
