I don’t know about you, but it sure is getting chilly where I’m from. It’s that transitional three or four weeks where it isn’t too cold yet (still hovering around 10 degrees), but considering it was over 25 degrees two weeks ago, our bodies are just a little… confused. I live in the type of area where we go from flip flops to cozy boots in a matter of days. There definitely isn’t a true “fall” here, in my opinion.
It also is that time of year when I briefly hate running. I run most days of the week but when we’re hit with sudden chilliness, I usually spend my runs wondering why I choose to do this. It is my choice to get out each morning with my running shoes on… but why? Wouldn’t I rather be in bed, drinking tea, and swiping through my Flipboard? Yes, yes I would. In fact, I’ll probably be thinking that tomorrow morning when I wake up and then be off to running in a half-marathon with my warm winter running clothes. I really thought it was going to still be 25 degrees when I signed up for this!
But then I am done and I feel great that I went and my body and mind feel better, my body temperature is higher, and I get to fuel myself with extra treats (just kidding).
So this brings me to fuel and being a “gluten-free vegan” (also known as “what can you eat?”).
I’ve been asked this a lot, and chances are if you’re gluten-free OR a vegan OR both you have been too. After all, there’s hardly anything left when you cut out wheat, oats, barley, rye, meat, dairy, and eggs, right? Hardly any fruits, vegetables, grains, legumes, nuts, seeds, and other awesome stuff, right?
Having to answer this question over and over (and over) led me to write a book. At first it was a huge book, but then my publisher split it into three – a series. They called it The Allergy-Free Cook, and split it into Breads, Cakes and Cookies, and Pies and Desserts. I’m super excited because the first one just launched, and the second one is nearly done refining.
And it answers the question of what we can eat.
The reason I bring this up is because one of my favourite fall meals is soup, stew or chili with something bread-like. Cornbread. Scones. Garlic bread. Crackers. And everything in between.
Oh, breadsticks…. and breadsticks. Garlic ones. Or pumpernickel! (I’m shamelessly plugging my book – I’m sorry. This is exciting for me).
So I’m delivering you a warm, comforting dish, a simple soup to put together, served warm with some soda bread slathered with roasted garlic hemp, avocado, or olive oil.
Roasted Carrot Ginger Soup
- 5 cups carrot chunks (about 5 large)
- 4 cups sweet potato chunks (about 5 medium)
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 2 to 4 cloves garlic, minced (to taste)
- 1 (2-inch/5 cm) piece fresh ginger, peeled and finely chopped
- 4 cups water, plus more as needed
- 1/4 teaspoon turmeric
- Pinch ground nutmeg
- Pinch ground cinnamon
- Sea salt and fresh ground pepper to taste
- 1/4 cup creamy roasted cashew butter
- Preheat the oven to 400°F (200°C). Put the sweet potato and carrots on a lightly greased baking sheet. Roast for about 40 minutes, until softened and beginning to brown.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about five minutes. Add the garlic and ginger, and continue to stir until fragrant. Add the water, turmeric, nutmeg, cinnamon, salt and pepper, along with the potatoes and carrots. Bring to a boil and reduce to a simmer, letting cook until potatoes and carrots are completely softened.
- Using an immersion blender, puree until smooth. If you don’t have an immersion blender, use a heat-safe food processor or blender. Add additional water, a little at a time, if too thick.
- Stir in cashew butter, mixing until dissolved. Season with additional salt and pepper to taste.
Makes four servings.
For more information on the book, including a recipe list, sample recipes, table of contents, and more, please see this part of my website. You can also contact me for more info or if you’d like to be a recipe tester for book 3 or the tail-end of book 2.