It seems I have a bit of a ying/yang situation going on with my food cravings during this time of year. I really look forward to the season that draws us close in to comfort foods and foods that are a celebration in and of themselves. Thanksgiving with the roast bird, creamed vegetables, mashed potatoes and gravy, pumpkin pie. We love these foods so much.
But to set them apart, it’s nice to balance the celebration with foods that nourish.
For example, during the week leading up to Thanksgiving, I usually make some kind of lighter soup to have on hand. A quick and light form of nourishment for both body and soul, this year I roasted some beef marrow bones and made beef stock, then made a lovely vegetable beef soup. It was the perfect thing to have in the kitchen. When my kids made their way in after traveling to be home for the holidays, they really enjoyed the simple goodness of a bowl of homemade vegetable soup.
Now that the holiday has passed, that soup is long gone. We are still enjoying some turkey leftovers, but I feel it is time to swing back the other way – at least on weeknights – as we begin to fully embrace the season ahead. It helps me to feel like I’m not overdoing it completely.
This pretty Carrot Ginger Soup is exactly what I’m talking about! I love knowing that I have something in the refrigerator that provides a healthy option, quickly, when I know I don’t have time to focus on meal prep. This recipe comes together in about 30 minutes total, and I make enough to have on hand for a couple of days. It makes my body feel good just thinking about it! I know when I get to this next holiday weekend – I may over-indulge just a lil’ bit – but I haven’t plunged into a crevasse. I’m hanging at the edge, clinging to my antioxidants and immune boosters in between indulgences. It makes everything seem much more balanced and appropriate.
The lone bowl of soup is not a pretty site, though, and so what to accompany it? I love soup and salad, and an asian soba noodle salad seemed perfectly in line with how I wanted my post-Thanksgiving meal to go. I cooked my soba noodles al dente, and then basically looked in the fridge for what to add. With a simple asian sesame dressing to bind it all together, it was perfect. I even added some leftover chunks of white meat turkey to make it a little more robust (and I have to use that turkey up in some fashion).
This salad will be great for lunch tomorrow. It can stand on it’s own without any problem. It is embellished with julienne of carrots and radishes, edamame, green onions and walnuts. With or without the turkey, it is protein packed and complete. The noodle salads just get better with an overnight in the refrigerator, so don’t hesitate to plan for leftovers, at all!
From my kitchen to yours, I hope you are able to enjoy simple healthy meals throughout the holiday season, balancing your celebrations that are filled with beautiful indulgences.
- 2 cup Chopped Carrots
- ½ cup Sweet Onion
- ¼ cup Fresh Ginger
- 4 clove Fresh Garlic
- 2 tablespoon Fresh Lemongrass
- ½ cup Silken Tofu
- 1 imperial quart Vegetable Stock
- 2 tablespoon Coconut Oil
- Salt and White Pepper
- Saute onion, garlic, ginger, lemongrass and carrots over medium-low heat until onions are translucent.
- Add stock and simmer until carrots are tender.
- Add simmering mixture to your blender or food processor with the tofu and blend until pureed and silky. Season with salt and white pepper as suitable to your taste.
- If you prefer a spicy element, garnish the soup with thinly sliced radish and a dollop of sriracha or other hot sauce.
- ½ packet Asian Soba Noodles
- 1 medium Carrot
- 3-4 Radishes
- 1 cup Edamame
- 1 cup White Meat Turkey or Chicken
- ⅓ cup English Walnuts
- ⅓ cup Green Onions
- ⅓ cup Asian Salad Dressing
- ¼ cup Sesame Oil
- ¼ cup Rice Wine Vinegar
- 1 tablespoon Fresh Ginger
- 1 clove Garlic
- 1 teaspoon Fish Sauce
- 1 teaspoon Honey
- 2 tablespoon Fresh Lime Juice
- ¼ teaspoon Red Pepper Flakes
- Sea Salt
- Prepare soba noodles according to packet instructions. Cool quickly and coat in sesame oil until ready to assemble the salad.
- Assemble the salad by combining the remaining ingredients with the noodles.
- Serve over a bed of lettuce. Top with crushed walnuts.