2014 has been a special year for Angela. She turned sixteen and discovered high heels. Today Angela walked for four hours in four-inch heels without killing herself. She’s short like me so she likes having the height. I can definitely understand that. Podiatrists may say that heels are bad for you, but sometimes the height is worth the pain. Occasionally we look at pictures of really gnarly bunions and hammer toes to try to get ourselves to kick the high heel habit but in the end we succumb to the need not to look like a little teapot, short and stout.
It’s hard to give up our vices. Heels, web surfing, eating while already full… why must the things that destroy our physical, emotional, and intellectual wellbeing always be so hard to quit? 2015 is coming, and with it the annual “new year, new you!” rubbish. In truth the New Year is mostly an opportunity for gyms and pyramid schemers (cough cough, Herbalife, cough cough) to make some extra coin.
First of all, why wait until the new year to change? Second, why try to make such huge and impossible changes? Wouldn’t it be more sensible to make gradual changes to minimize misery?
Subsist on nonfat cottage cheese and romaine lettuce? Exercise vigorously for two hours a day? More like an exercise in futility. I’m not going to resign myself to sneakers and flats or abandon my bags of salted nuts and my daily dose of staring out the window. No, I’m going to eat lots of veggies…
…and here and there, a few slices of good old-fashioned high-glycemic-index bread as well.
Trying to be healthy shouldn’t be torture. As the kids say, “you feel?”
So in the spirit of being healthy without having to suffer, let’s drink some veggie soup. I love soup. It’s warm and hearty and delicious, and even though San Francisco winters aren’t exactly cold, soup just gets me in the winter holiday mood. And most importantly (let’s be honest), it’s easy to make. You don’t have to spend forty-five minutes stirring or spend hours mincing.
Today’s carrot ginger soup was absolutely delicious. But don’t take my word for it! Try it yourself!
Carrot Ginger Soup Ingredients:
7 medium carrots, peeled and chopped
1 large onion, chopped
1 clove garlic, chopped
1 inch ginger root, peeled and sliced
1 small potato, sliced (optional, I omitted)
2 tablespoons olive oil (can use less or omit if desired, I used the full amount)
6 cups organic chicken broth or vegetable broth
A dash of ground cumin, paprika, coriander and oregano
Use a soup pot, heat olive oil on high and sauté garlic, ginger and onion until aromatic, about 3 to 4 minutes. If desired, you can omit the olive oil and use cooking spray or a splash of liquid instead.
Add carrots and stir for another 3 minutes. Add spices and stir for another minute.
Add broth and bring to boil. Reduce to simmer for about 10 minutes. Let the soup cool for a few minutes before pureeing it in batches in a blender. I used my Vitamix.