Carrot ginger soup & veggie couscous salad

One of the things I’ve had little time to do this summer, and will have even less time to do starting in August, is cook.

Last week my mom and I made Carrot Ginger Soup and CousCous Veggie Salad from Paul Wenner’s “Garden Cuisine” cookbook. Wenner invented the Gardenburger (right here in the northwest too!), and I’ve completely fallen in love with his cookbook. I can’t say enough good things about Chef Paul – the introduction of his book is one of the most interesting and inspirational stories I’ve ever read. And his recipes create some of the most tantalizing and mouth watering food I’ve ever tasted.

This is certainly a lighter dish but I’ve enjoyed it in all 4 seasons of the year. The couscous salad has a delicious dressing that prevents it from tasting too plain or healthy. And when I make it at home, I wake up in the mornings to discover that Sim has raided the fridge at midnight to eat even more of it.

Carrot Ginger Soup

  • 3 cups sliced carrots
  • 1 onion, chopped
  • 1 potato, diced
  • 2 garlic cloves
  • 2 tsp. ginger, minced
  • ¼ tsp. paprika
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • ¼ tsp. chili powder
  • 1/8 tsp. black pepper
  • ½ -1 tsp. salt
  • 2-3 cups milk (I think soy goes best with this, rather than rice, almond, hazelnut, hemp, etc)
  • 1 can (15 oz) of corn (of course you can add fresh corn instead, but Chef Paul knows we’re busy!)

Combine the carrots, onion, potato, garlic, and ginger with 2 cups of water in a large pot. Bring to a simmer, them cover and cook until the carrots are tender (about 20 minutes). Transfer to a blender, add 2 cups of milk, and blend until completely smooth. Blend in the corn, pakrika, cumin, coriander, chili powder, black pepper, and salt. Add more milk if desired. Pour back into pan and heat gently, without boiling, until hot.

*Per serving: 107 calories (14% from fat), 2 grams fat, 0 grams cholesterol, 21 grams carbohydrate, 2 grams protein, 4 grams fiber.

CousCous Veggie Salad

  • 1 cup couscous (or gluten-free couscous)
  • 1 cup boiling water
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 carrot, grated
  • ½ cup finely shredded red cabbage
  • ½ cup green peas, fresh or frozen (I substituted edamame because it’s what I had on hand)
  • ½ cup raisins or currants
  • 1 tbs. balsamic vinegar
  • 2 tbs. seasoned rice vinegar
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce (or Bragg’s Liquid Aminos)
  • 1 tsp. stone-ground mustard (I use Dijon)
  • 1 tsp. curry powder

Place the couscous in the bowl and pour the boiling water over it. Stir to mix, then cover and let stand until cooled. Fluff lightly with fork. Add the onion, bell pepper, carrot, cabbage, peas, and raisins or currants to the couscous. Combine the vinegars, sesame oil, soy sauce, mustard, and curry powder. Mix well. Pour over the salad and toss to mix.

*Per serving: 135 calories (6% from fat), 1 gram fat, 0 grams cholesterol, 28 grams carbohydrate, 3 grams protein, 4 grams fiber.

Obviously this is stereotypical vegetarian or “chick” food (and is not as high in protein as some of my other recipes), so I’ll try to blog something heartier next time.

Until then, I’m listing my 3 favorite cookbooks:
“Garden Cuisine” by Paul Wenner
2) “Skinny Bitch in the Kitch” by Rory Freedman & Kim Barnouin
3) “How it all Vegan” by Tanya Barnard & Sarah Kramer


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