i have been using emeals off and on for the last year to make planning our meals each week simple. i was previously using the portion control menus and very happy with them because they incorporated a lot of fresh fruit and vegetables, with recipes that my family enjoyed. however, i wanted to give the clean eating menus a try and was excited when emeals offered to let me try it for a month.
the clean eating menus have been a great addition to what i am trying to accomplish in my new health and fitness lifestyle. my goal was to incorporate more foods in their most natural state and to eliminate as many processed foods as possible. the hardest part for me was coming up with meals i could enjoy without eating the same thing every day. with the clean eating emeals plan i am able to enjoy a variety of foods without all the guesswork.
the carrot ginger soup recipe i will share with you today is one that we really love and that i have made twice now. the original recipe calls for 1/2 of a butternut squash, however, on my second attempt, i decided to make it a little more festive for the upcoming holiday by using a pumpkin in place of the butternut squash and doubling the recipe to use the entire pumpkin. the taste is really not much different. the recipe here also reflects using the entire pumpkin (or butternut squash).
organic carrot and ginger soup
you will need:
- 1 whole butternut squash or small pumpkin (it's called a pumpkin pie pumpkin and about the same size as a butternut squash), cut in half
- 2T olive oil
- 2 c. diced onion (about one large onion)
- 6 cloves of garlic, minced
- 8 cups of water
- 2 lbs. carrots, peeled and diced small (putting it in a food processor works great)
- 2 in. piece of ginger, peeled and sliced
- 1 cup whole milk or unsweetened almond milk
- 1 t. cumin
- salt and pepper (to your liking)
heat the oven to 375* F. place an inch of water in a pan and put the two halves of the pumpkin cut side down into the water. place in the oven for about 35 minutes. remove from oven and scrape the softened pumpkin out of the inside. set aside to cool. heat 2T of olive oil in a pan and add the diced onion and minced garlic. cook stirring often until onions are translucent (about 8-10 minutes). add the water to a separate pot and add the onions and garlic, plus the squash, carrots, and ginger. simmer for 20 minutes or until the carrots and ginger are tender. puree the mixture in a blender or food processor. return to pot and heat through. whisk in milk and season with salt, pepper, and cumin.
the original recipe does not call for almond milk, but i chose to replace that as well since i do not drink regular milk. i personally don't think that it alters the flavor any. my oldest daughter mackenzie loves spicy foods and added texas pete to her soup and claimed it was very tasty. just an idea for anyone else who would prefer an extra kick.
emeals has a variety of meal plans to suit your needs whether you are feeding a large family or cooking for two. you simply choose your plan and your favorite store, and emeals creates a meal plan just for you. all you have to do is print out the easy to use shopping list and head to the store. you can even change your plan options at any time. hop over to emeals to check out their 60 second video to better understand how emeals works and to get started today.
i'd love to hear if you try this recipe. if you have ever tried emeals, what plan are you using and what do you love most about emeals? if you were to try emeals, which plan would you sign up for?