I hate to say it as a nutritionist, but I used to be in the second group - I truly hated the gym, loved my junk food and was constantly on the look for fat-burners, cleanses and whatever else I thought would help my cause. By the third week of January, I was buying candy on the way home from school, finding excuses to skip the gym and was frustrated that all those pills did nothing to get me to a size 6. Over time, though, I wound up doing a total 180 - I'm a huge vegetable freak now (while my favourite food is still dark chocolate), hate missing the gym classes I take (but I admit I still won't go for just the machines) and prefer to get my physical and emotional nutrition from things that taste good that I can make from scratch, not pop a pill for.
While many people look at the use of beets, garlic and citrus in this light lunch as "detox foods", I argue that the whole dish is cleansing. Not only are the ingredients wholesome and fresh, but getting into the habit of cooking and eating better is a type of mental clear-out as well. The fact that a bowl of this is delicious and warming as well as good-for-you should put you on the track towards eliminating any guilt from the holidays - what's done is done. Make your next step a forwards one.
Finally, in Jewish theology, beets are known as “silka,” meaning removal. Eating beets is supposed to clear any spiritual roadblocks from last year's mistakes, ensuring a prosperous New Year ahead.
But more than anything, it's a perfect Winter-friendly lunch from the kitchen that freezes and packs well, and with a hunk of crusty bread will keep you satisfied until dinner!
Shared with Gluten Free Fridays
Beet and Carrot Soup
2 tbsp olive oil (I used a garlic-infused olive oil)
1 large sweet onion, peeled and diced
10 cloves garlic, peeled but left whole
1 lb carrots, shredded
1 ¼ lbs fresh beets, roasted, peeled and diced
2 tsp dried rosemary
1 ½ tbsp fresh thyme, divided
1 tsp Kosher salt (I used Cabernet salt)
½ tsp black pepper
6 cups gluten free vegetable stock
2 cups water
1 cup orange juice
- Heat oil in a large pot over medium heat.
- Add the onion and cook 10 minutes, until golden.
- Add the garlic and cook 2 minutes, stirring constantly (don’t let it brown).
- Stir in carrots, beets, rosemary, 1 tbsp thyme, salt and pepper and cook until fragrant.
- Pour in the stock and water, stir well and bring to a boil.
- Reduce heat to low, cover and simmer 2 hours.
- Add orange juice and simmer 1 hour more, until vegetables are very soft.
- Puree with an immersion blender until smooth, then stir in remaining thyme and simmer, uncovered, 10 minutes.
- Adjust seasoning to taste and serve.
Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 454.5 mg
Total Carbs: 27.2 g
Dietary Fiber: 6.4 g
Protein: 3.2 g