Thai Carrot Soup and How Hot Food Can Save the Day!
During the last cycle of #PSPfit, healthy curves nutrition boot camp, a member wrote to the group after a bad day:
“I’m craving ‘bad’ food tonight and I just can’t help it. I had a terrible day and it is taking all of my will power to not eat fast food. Sorry ladies, but I just don’t feel like eating a salad tonight”
All the amazing supportive women in the group jumped right in to support our girl, you can get through this without ‘bad’ food, the fast food won’t fix the bad day, and more fantastic loving suggestions.
“Don’t eat a salad” I said.
“Make yourself something warm, pick a recipe from the meal plan that is cooked and hearty and warm. Eat that.”
Our bad day warrior did just that, she made one of the super quick soups from the meal plan and enjoyed it peacefully. Junk food craving thwarted.
Don’t underestimate the power of a warm bowl or plate of nourishing food. It is true that some days a salad just isn’t going to cut it and thinking that a salad is your only healthy choice is “diet mentality” and I don’t play that game. Living healthy, for me, means understanding how to be flexible in your eating to accommodate shitty days. It does not mean “going off your plan” every time a shitty day hits.
So what can you do the next time you have a bad day and you think the only thing that will make it better is junky comfort food? First step is to move away from the junky processed comfort food and make yourself something warm and nourishing that will fit the bill.
One of my all time favorite wellness guru’s Geneen Roth posted this on her facebook page a few days ago:
Hot meals are real food. Hot meals nourish you. A Snickers bar tastes good, but after you’ve finished it, you don’t feel as if you’ve eaten. So you scrounge around for more and soon you find yourself standing in your kitchen eating cold pizza from three days ago.
If your life is arranged so that you don’t have time to eat a hot meal everyday-even if it’s soup or scrambled eggs, even if it’s vegetable pot pie heated in the microwave-it’s time to question your priorities.
Eating one hot meal a day is a way of saying that you want the real thing: a life of main courses. It is a way to begin giving yourself the real thing.
What does all of this have to do with Thai Carrot Soup? Everything quite frankly. I am pretty certain this soup could get me through the toughest of days. Strong praise? Yes, but once in awhile I whip up something that satisfies on a deep deep level. This is one of those times.
- Ready Time: 25 mins
- Prep Time: 5 min
- Cook Time: 20 min
- 1 tablespoon of coconut oil
- 1 large white onion, chopped
- 5 cups of carrots, chopped
- 5 cloves of garlic, chopped
- 1 tablespoon of fresh ginger, chopped
- 1 tablespoon of coconut palm sugar
- 1 tablespoon of thai red curry paste I like the brand Thai Kitchen
- 1 15 oz. can of light coconut milk
- 3 cups of organic vegetable stock
- siracha to taste optional
- roasted carrot optional, see note
- In a large soup pot over medium heat melt coconut oil. Add onion, carrots, garlic and ginger to pot and saute for 5-6 minutes or until the veggies begin to soften.
- Add coocnut palm sugar, and thai red curry paste to pot and stir well to coat veggies, slowly add in coconut milk and stir well to dissolve curry paste and evenly distribute.
- Add veggie stock, partially cover pot, reduce heat to medium low and cook for 15-20 minutes or until the veggies are completely tender.
- Once veggies are tender turn off heat, taste for seasoning. Puree soup in blender to achieve a super creamy consistency.
- Serve soup with a small drizzle of siracha sauce and roasted carrots* as garnish