Orange Soup for an Orange Girl
When I really get into the groove of my M-F routine, it looks a little something like this.... Work...Pilates...Whole Foods...Meal prep...Din/hang out time...Salt bath...Bed. Boring? Mabes a little. But isn't that kind of the vibe of Monday through Friday? And I rarely stick to it EVERY day of EVERY week... There's always a sprinkle of dinners with friends, happy hours, dates, etc. But attempting to maintain the routine keeps me feeling really healthy, happy, calm and capable. By the time I towel off and fall into bed, I feel serenely peaceful and grateful and ready to get some SERIOUS SLEEP.
The KEY of course, is planning. This is something I am NOT good at. I am not, never-have-been a good planner. I don't think the proper term is "Type B", but whatever the opposite of Type A is, that's me - Hi! So to combat this chromosomal failure, I cram all my "planning" into Monday night. And by that I mean: ONE: Make a huge salad that I can divide up and take to work for lunch every day and TWO: Make a big batch of roasted veggie soup to eat for dinner every day...! Easy Peasy.
I've been turning a combo of green veggies into my dinner soup for a few weeks now so I thought it was time to (( literally )) spice things UP. Also... #FALL.
Orange Soup for an Orange Girl
- 1 bag of bone broth (( the kind that comes frozen, I like this brand ))
- 1 bunch of organic carrots (( not the babies ))
- 1 large and in charge sweet potato
- 1 yellow onion
- Coconut oil
- Chunk of ginger, grated (( I did like 2 inches because I like it #intense ))
- Fresh garlic (( I did like 4 cloves because again, #intense ))
- Ceylon Cinamon
- Chili Pepper
- Salt + Pepper
- For serving: Fresh lime + Splash of coconut milk + Cilantro
- Preheat oven to 425
- Chop up carrots (( leave out the green tops )) and and sweet potato (( I left skin on ))
- Season the chopped veggies with a little melted coconut oil, and about 1/2 a tablespoon each of turmeric, cinnamon, cumin. Then sprinkle some salt + peppa and mix it all up really well. Pop in the oven for 30 mins (( or until soft ))
- When you've got about 15 mins of your timer left, whip out a big saucepan and saute the onion, garlic + gated ginger in some coconut oil.
- Add in the bone broth and cover to warm through (( or defrost if yours is still frozen, like mine! ))
- When the veggies are done, blend them all up with the bone broth mixture - either use an immersion blender (( ideal )) or transfer to a blender in batches.
- When everything is all blended up and back in your saucepan, taste for seasoning. Add salt + pepper if needed and add however much chili you can handle. Then serve with a splash of coconut milk, sprinkle of cilantro + a little quarter of lime!
There you have it!
I keep it in the fridge and just rewarm it in small batches for dinner every night. And if I know I'm going to be having dinner out a few nights in a row, I'll pop it in the freezer to keep it fresh.
SOME OTHER STELLAR BENEFITS
- It warms me from the inside out, hello cozy night in!
- Turmeric + cinnamon make a dynamic anti-inflammatory duo
- Bone broth = Protein, Sooo much collagen goodness (( hello beautiful hair, skin + nails!! )) and great for gut health + keeping your joints greased up!