It’s cold out, there are tempting treats all over the place and there’s a tendency to be a bit more stressed than normal, so it’s no surprise the holidays can take a toll on our health. And I am most certainly not one to resist all the goodness the holidays have to offer – and I don’t think you should either as long as you maintain a little balance. There are bound to be days (whether during the holiday season or not) that you want a little indulgence – ahem, is anyone feeling a little weighed down after last night’s meal? I know I am!
But I believe to achieve real health, you really shouldn’t beat yourself up for eating that extra Dark Chocolate Peppermint Oreo – tis the season, right? Healthful living is exactly that, living not restricting. So, find a semblance of balance throughout your day or week. If I’m going to have an overindulgent dinner, maybe I have a lighter lunch or if I know a weekend is gonna be an all out sprint to comfort-food heaven, then I will load up on greens once the weekend is over. And that is where this soup comes in…
This soup offers a ton of healing properties that can help balance out a bit of the damage that is bound to happen. Ginger is known to be a natural aid for digestion so things continue to move along, turmeric has been praised time and time again for it’s anti-inflammatory properties which will help balance out some of the not-so healthy foods and/or stress you might experience and carrots are a low-cal option that are full of vitamins and antioxidants to keep your body running smoothly and efficiently.
So if you find yourself feeling a little run down in the next few weeks, try dishing up some of the delicious soup to revive a little of your holiday spirit. I plan to make a big batch to have on hand for lunches and dinners when I am not enjoying the feasts of the season.
Here’s to a balanced holiday season,
- 1 can (15 oz) chickpeas, drained
- 1 tsp olive oil
- ½ tsp cinnamon
- ½ tsp all spice
- 2 tbsp coconut oil
- 2 cloves garlic, diced
- 2-3 tsp freshly ginger, diced or grated
- 1 tsp turmeric
- 5 cups carrots, roughly chopped
- 1.5 cups vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup coconut milk
- Preheat oven to 375.
- Mix garbanzo beans, olive oil, cinnamon and all spice together and place in a baking dish. Bake for 30 minutes. Can set aside if done prior to soup.
- Heat oil in a pot over medium. Add garlic, ginger and turmeric and mix until fragrant, about 5 min.
- Add broth, carrots, salt and pepper into pot. Bring to a boil and then simmer for 20-25 min or until carrots are tender.
- Add ½ cup coconut milk and then place in a blender or blend with an immersion blender until smooth. You can add more coconut milk to desired texture. Add salt and pepper to taste.
- Serve topped with chickpeas.