Carrot Ginger Soup & Chik’n Avocado Salad.

This recipe is perfect for a light, low-carb lunch or dinner that is both healthy and YUMMY! I’m a huge sucker for arugula made a creamy avocado dressing If you’ve been to the Cheesecake Factory, you’ve definitely tried their infamous brown bread. Apparently they sell them by the loaf at grocery stores, so I bought it and paired it with this meal. It was the perfect pair for my soup.

Carrot Ginger Soup:

Ingredients:

• 6-7 large carrots

• 2 cups vegetable broth

• 1 white onion

• 2 inches of ginger

• 2 tablespoons of butter (Myokos is my favorite vegan butter)

• 3 cups of water

• 1 clove of garlic

• 1 can of coconut milk (optional)

• salt & pepper

• cooking oil

Recipe:

1. Chop up all your veggies - carrots into small coins, dice your onions, mince your garlic, and grate your ginger.

2. In a large pan, add your cooking oil and once warm add your carrots, onions, garlic, and a pinch of salt. Cook these until the onions begin to change color, but don’t let the onions brown. Now, add in the vegetable stock and ginger and bring the mixture to a simmer. Cook this for about twenty minutes or until the carrots have softened.

3. Once they’re ready, let the mixture cool then add to a blender along with salt & pepper and coconut milk if you want it to be more creamy. Blend this mixture until you get a thick soupy consistency. If your soup is too thick, start adding your water, however, if you’re using coconut milk you probably won’t need water. If you’re not using coconut milk, you may not need all 3 cups, so start off with half and add more as needed.

4. Taste the soup and add more seasonings as needed, garnish, and enjoy!

Chik’n Avocado Salad:

Ingredients:

• Gardein Chik’n

• ½ onion

• ½ bell pepper

• Arugula

• Lettuce

• handful of almonds

• 1 avocado

• 1 clove of garlic

• ½ cilantro bunch

• 1 lime

• ½ water

• salt & pepper

Recipe:

1. Slice your onion and bell pepper into long slivers, mince your garlic, and chop your cilantro.

2. For one bowl of salad, fill the bowl with equal amounts of lettuce and arugula. Add your chopped onion and bell pepper to your bowl with arugula and lettuce and mix together.

3. Begin cooking your vegan chicken according to the package. I used Gardein Chik’n and cooked it in the toaster oven.

4. Now it’s time to make your dressing. Add your avocado, minced garlic, cilantro, lime, water, and salt & pepper to a blender and blend together. Add more salt and water if needed, and your dressing is ready!

5. Pour it over your veggies and mix them all together in a large bowl. Crush your almonds and cut your cooked chik’n into small pieces and top your salad.