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sugar free

Carrot-Miso Soup with Ginger

February 6, 2017 by gracefulfitness 2 Comments

Making soup is rarely a well planned event for me, more of a clean-out-the-fridge-and-see-what-transpires type of affair.

Sometimes the stars align and the end result actually inspires a trip to the grocery and an attempt at re-creation/”recipe” making;

this Carrot-Miso Soup with Ginger did exactly that.

 

carrot ginger soup

 

It starts with lots of ginger and garlic, peeled and minced.

 

carrot ginger soup

 

 

carrot ginger soup

 

Slooooow cooked on (very) low in a bit of olive oil

 

carrot ginger soup

 

carrot ginger soup

 

In the meantime, the carrots, celery, and onion got washed and chopped,

 

carrot ginger soup

 

And added to the pot.

 

carrot ginger soup

 

The heat can come up a bit more now but still not too high, we’re not looking to brown the garlic or onions at all.

 

carrot ginger soup

 

When the onions are translucent, add a few pinches of salt, a sprinkle of red pepper flakes, a few grinds of fresh black pepper, and saute a bit more before adding enough water to cover the vegetables

 

IMG_0736

 

Once the celery is very soft remove the pot from the heat and add miso.

Start with a soup spoon full, it’s salty and easy to overdo and of course easier to add then to subtract.

I can be a bit lazy and I add the paste right to the soup but if you are new to miso or less confident in the kitchen (or just less lazy), it’s easier to control the amount and to dissolve it completely if you spoon off some of the soup broth into a small bowl and add the miso to the broth, stirring to dissolve, before adding the thinned paste to the pot.

 

carrot ginger soup

 

Use an immersion blender to puree.

I left mine a bit chunky, I love a variety of texture,  but you could certainly go all the way to a smooth puree.

I garnished with an abundant sprinkle of chopped fresh cilantro.

 

carrot ginger soup

 

I love the contrast of the savory, herbaceous essence of the cilantro with the sweet undertones of carrots, miso, and ginger so don’t leave that part out unless you really don’t care for cilantro.

 

carrot ginger soup

 

As with nearly all soups, the flavor gets better for days just make sure not to boil vigorously when you are reheating to preserve the live probiotic properties in the miso.

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Posted in: cooking, DIY, Fermented Food, food, healthy fat, sugar free, super foods, Uncategorized, vegan, vegetarian Tagged: miso soup

Half-Ass Homemade Sorbet

July 2, 2013 by gracefulfitness Leave a Comment

I wanted to call this recipe “Half Homemade Sorbet” but it is so simple that it really feels more like “Home Assembled”.

In any case, it’s my new go-to for quick, easy, allergy-friendly dinner party dessert.

Mango and Candied Ginger Sorbet with Grilled Pineapple and Ginger Snaps
#ratingval# from #reviews# reviews
Print
Serves: 6
Can easily be made dairy and gluten free by choosing/making gf/df ginger snaps. Low in refined sugar.
Ingredients
  • 16 oz frozen mango chunks*
  • 1/4 cup sweet vermouth
  • ~1/4 cup candied ginger chunks
  • fresh pineapple
  • ginger snaps
Instructions
  1. Allow frozen mango to slightly defrost, about 10 minutes on the counter, you want them to stay partially frozen as you process
  2. Puree half of the mango chunks with half of the sweet vermouth in a food processor
  3. Spoon puree into a tupperware/glassware with a tight fitting lid
  4. Continue process with the other half of the mangos and vermouth and add it to the container
  5. Coarsely chop candied ginger and stir it into the mango puree
  6. Put a lid on the container and freeze until a few minutes before you are ready to serve
  7. Grill pineapple on a clean grill for a few minutes on medium heat (you’ll serve it at room temp so this can be done ahead of time)
  8. Serve the sorbet with slices of grilled pineapple and a few snaps!
WordPress Recipe Plugin and Microformatting by EasyRecipe
2.2.6

*Trader Joe’s sells bags of organic frozen mango chunks and they are always super sweet and tasty.

Another awesome way to serve the sorbet, which I did the first time I made it, is as a float with some sparkling wine and a few frozen serviceberries or blueberries!  Such a lovely refresher on a steamy summer night.

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Posted in: dessert, DIY, food, fruit, gluten free, recipes, sugar free, sugar free Tagged: ginger, ginger snaps, mango, pineapple, sorbet
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I am Faith Levine, a movement instructor, home gardener, mountain biker, hiker, pickle maker, closet poet, and best of friend to some of the most amazing women in the world.

I’d love to hear from you,
gracefulfitness@live.com

Header photo: Meredith Coe

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Hi, I'm Faith! New? Check out I Am for my story, I Cook for recipes, and I Move for some motivation to get moving! I'd love to hear from you, e-mail me gracefulfitness@live.com
Header photo: Meredith Coe

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