Initiatives Nourish Nourish Recipes Spring Salad and Carrot Soup

Serves: 6     Time: 30-45 minutes

A simple, light and colorful meal!


What you need

Equipment
  • small jar
  • salad tongs
  • salad bowl
  • cutting board
  • knife, spoons
  • large pot
  • blender or masher
Soup
  • oil
  • 2 large onions, diced
  • curry powder
  • crushed ginger and garlic
  • 1 apple, quartered
  • 1 large sweet potato
  • 5 large carrots
  • 5 cups chicken stock or coconut milk
  • pumpkin seeds
  • yogurt
Salad dressing
  • 1 lemon
  • 1/4 cup olive oil
  • 2 tablespoons dijion
  • honey or maple syrup
  • salt and pepper to taste
Salad
  • 8 cups spring mix
  • strawberries
  • scallion
  • goat cheese
  • radish
Goat cheese toast
  • thick slice of toaste bread
  • cheese
  • salt and pepper

Instructions

In a large pot, add oil and saute onions until soft. Add a bit more oil and then add curry powder. Stir till fragrant. Add garlic and ginger.

Then add the rest of the veggies, and sauté till covered in spices. Add stock or coconut milk and boil until veggies are soft. Mash or blend to desired consistency.

In a small jar, add the juice of a lemon with olive oil, dijon. Sweeten if desired, and season. Shake to combine, adjust to taste.

In a salad bowl, add salad greens and veggies, toss with dressing. Top with goat cheese.

Toast your bread. smear with goat cheese, enjoy!