October 23, 2014

Everyday Gourmet: Color my world

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By Kim Dannies

This time of year, I am craving color and clean, wholesome foods. There is still a lot of winter to endure, but it is possible to eat a nutrient-dense diet that leaves us fueled up and feeling brighter and lighter. This recipe for carrot soup “just happened” last week in my kitchen and delighted me with its warming flavors and vibrant colors.

 

I purposely kept the spicing to a minimum so that the intensity of the organic carrots would shine through. Wilted baby kale adds a powerful nutritional punch and another color blast of gorgeous green. The baked turkey meatballs are very lean and flavorful. They hide at the bottom of the serving bowl to surprise eaters as they dive into delicious goodness.

 

Turkey meatball carrot soup

In a large soup pot add: 3 pounds of organic baby carrots; 1 large chopped onion; 1 large chopped apple (skin on); 3 quarter-sized slices of fresh ginger; and 8 ounces of chopped daikon radish (a fat burner). Cover ingredients with cold water and simmer, covered, on medium heat until carrots mush easily with a masher, about 40 minutes.

 

Meanwhile, preheat oven to 375°. In a mini-chopper, combine the zest of 1 orange, 4 garlic cloves and several fresh mint and rosemary leaves. Pulse until finely minced. In a prep bowl, add 1 pound ground turkey, 1 egg, ½ cup finely chopped onion and the zest mixture. With clean hands, mix well and form into golf-ball sized meatballs. Place on a parchment-lined cookie sheet and bake for 20 minutes. Yield: 16 meatballs.

 

Mash the soup as much as possible. With an immersion blender, blend the soup until smooth and creamy. Add 6 ounces of butter, salt and a pinch of red pepper flakes, to taste. Blend an additional 60 seconds.

 

You’ll have a huge pot of soup. To serve, reheat desired amount of soup in a smaller saucepan. Add a few handfuls of fresh baby kale to the pot and cover for 1 minute. The kale will wilt perfectly. Place three turkey meatballs in a wide-bottomed soup bowl. Ladle desired amount of kale-studded soup over the meatballs and serve.

 

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters who come and go. For archived Everyday Gourmet columns go to kimdannies.com.

 
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