Carrot Ginger Soup & Tempeh

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I could eat soup all year long.  As the weather warms up, however, I want my soup to be a little lighter in both “heft” and flavors.  This week a combination of bright orange carrots, spicy fresh ginger, and Thai yellow curry paste produced a bright, light, and tangy soup, with a bit of heat and a touch of natural sweetness.  For protein and to add something to chew on in each bite, I marinated tempeh overnight in Bragg’s Liquid Amino Acids, Thai yellow curry paste, rice wine vinegar, and a little brown sugar before baking it.

Turns out soup was a fortuitous choice this week since the weather was a little cool and windy.  A big bowl of radiant orange goodness was the perfect antidote to some cool and cloud days.

  • Carrots
  • Ginger
  • Yellow onion
  • Thai yellow curry paste
  • Trader Joe’s Low Sodium Vegetable broth
  • Water
  • 3 cloves garlic
  • 2 Medjool Dates
  • Cilantro
  • Lemon juice
  • Salt

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