02 Mar National Nutrition Month Day 2: Natural Pregnancy Cookbook
This year for National Nutrition Month, I’m doing more than just a cookbook review. Each one of the books that I will share a recipe and review this month, the author generously donated a copy to my sister-in-law to be, Gena. Naturally, today’s choice is that of a Jewish mother. Now that the wedding is around the corner, the next question I’ll keep asking is “Are you expecting?” With that in mind, there will be several family-friendly, kid-friendly, and pregnancy-friendly books coming up throughout the month. Dr. Sonali Ruder was kind enough to provide Gena with a copy of her latest cookbook which has over 125 nutritious recipes for a healthy pregnancy. If you’re unfamiliar with Sonali, check out her fabulous blog The Foodie Physician. Sonali chose to share her recipe for Carrot Ginger Soup with us.
Carrot Ginger Soup
1 ½ tablespoons olive oil
1 medium yellow onion, chopped
1 tablespoon minced ginger
2 cloves garlic, minced
1 ½ teaspoons ground coriander
1 ½ pounds carrots, peeled and chopped
4 cups vegetable (or chicken) broth
¼ cup freshly squeezed orange juice
¼ cup low fat or nonfat plain Greek yogurt
Salt and pepper, to taste
Cilantro leaves for garnish (optional)
- Heat the oil in a large Dutch oven or other soup pot over medium heat. Add the onion and cook until just softened, 5-6 minutes. Stir in the ginger, garlic and coriander and cook another minute until fragrant. Add the carrots and vegetable stock. Bring to a boil then reduce heat to a simmer and cover the pot. Cook until carrots are tender, about 20 minutes. Stir in the orange juice.
- Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can puree the soup in a blender, working in batches if necessary. Season the soup with salt and pepper to taste. To serve, ladle the soup into 4 bowls and top each with a dollop of yogurt. Garnish with cilantro, if desired.