creamy gingered carrot soup w/wild rice

I don't know what I was thinking last week, but I way over-planned on meals.  I'm realizing now that I can put a ton of time into planning ahead, only for it to change the instant I finish.  For example, on Monday I was just getting ready to cook dinner when some friends called and invited us over for a New Years Eve celebration.  Of course I quickly rearranged our dinner plans and whipped up a dish to share with friends (it was this recipe!)  But, it seemed to set the tone for the rest of the week and now I sit here looking at my wonderful week of meals wondering where it all went wrong.  First, there was the dinner with friends incident.  Second, the pasta dish I made was huge and we had leftovers for days.  And last, the carrot soup totally stole the show and prompted me to make a second and third batch almost immediately.  Needless to say I only made it through half of last weeks recipes and I think I need to scale things back a bit.  This week I thought it seemed appropriate to leave you with the magical carrot soup recipe that has taken over my kitchen.  Although it is slightly embarrassing to search for "carrot soup" on google images, why not add another to the mix?!  It really is delicious and so healthy.  This recipe comes straight from my friend and Ayurveda practitioner, Patricia Wickman, of Radiant Living Yoga and Ayurveda (I've shared recipes from her before!)  I love working with her and she always reminds me of my passion for health and healthy food - a passion that I hope to share with my family and with you!

(For any mommas and babies out there, this soup makes a wonderful puree.  But if your baby is bigger (like mine,) and refuses the spoon these days (like mine,) then just grab a cup of the sauteed carrot/celery/ginger mix before pureeing.  It makes great finger food!)

Creamy Gingered Carrot Soup with Wild Rice
Adapted by Patricia Wickman from Heaven's Banquet

1/3 c. wild rice 

1/3 c. ghee or butter

Pinch of hing (optional, I do not have this spice on hand so I left it out)

2 Tbsp. minced ginger

4 c. sliced carrots

1 1/2 c. thinly sliced celery

1/2 tsp. salt

4 c. vegetable stock

1/2 c. orange juice

2-4 Tbsp. raw sugar

1/2 tsp. nutmeg

1/2 c. warmed maple-coated pecans (or toasted walnuts!)

Salt, pepper to taste

1/2 tsp. cinnamon

1/4 tsp. allspice


1. Prepare the wild rice as directed by the package. (I like to use my rice cooker.)

2. Melt the ghee or butter in a large soup pot. Add the hing (if using), ginger, carrots, celery and
salt. Stir, cover and cook over medium heat until the vegetables are very tender,
20-25 minutes.

3. Purée the vegetables, stock and orange juice very thoroughly in a blender or food
processor until smooth.  It should be velvety and not chunky.

4. Heat the soup to serving temperature. Add the wild rice, cinnamon, nutmeg and
allspice. Thin with stock if necessary. Season to taste with the raw
sugar, salt and pepper. Garnish and serve with toasted nuts.  (I topped mine with dark leafy green kale in addition to the nuts.)