Healthy Food


delicious + nutritious from my home to yours!


Do you love delicious and nutritious foods? Something quick you can whip up while still making the most of your time? I certainly do! I also love to share things I'm passionate about, which is why I've started a compilation of my favorite recipes to share with you! And since it's Fall y'all I'm starting off by sharing some of my favorite soups. Check back to see what nutritious inspirations I've got cookin' or sign up for my newsletter to receive recipes directly to your inbox!

Carrot Ginger Soup

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  • 1 tablespoon of olive oil

  • 1 1/2 cups sliced onions

  • 1 1/2 tablespoons peeled chopped fresh ginger root. (Feel free to experiment with a little extra for a little extra kick!) 

  • 4 cups chopped carrots (5-6 large carrots)

  • 4 cups of veggie broth (option for chicken broth or bone broth)

  • 1/2 tablespoon salt (I often add this at the end as some stocks have enough salt in them)

  • 1/2 teaspoon black pepper

  • 1/2 cup chopped fresh chives


  • In a large pot, heat the oil and saute the onions for 3-5 minutes or until translucent.

  • Add the ginger and saute for 1 minute.

  • Stir in the carrots and broth and bring to a boil.

  • Add the salt (or at the end).

  • Reduce heat to simmer and cook, stirring occasionally, for about 40 minutes.

  • With your choice of blender (I use an immersion blender) or food processor, puree the mixture until creamy.

  • Return the mixture to the pot and stir in the black pepper and chives.

ORIGINAL SOURCE: Kripalu Cookbook

Vegan Pumpkin Curry Soup


  • 2 tsp coconut oil

  • 1 1/2 cups chopped sweet yellow onion

  • 1 tbsp garlic minced (about 3 cloves)

  • 1 tbsp minced fresh ginger

  • 3 tbls Thai red curry paste

  • 3 cups low-sodium vegetable broth

  • 2 tbsp unsweetened peanut butter

  • 2 cans pure pumpkin puree (15 ounce cans)

  • 1/2 tbsp coconut sugar

  • 1 tsp ground cumin

  • 1/2 tsp kosher salt

  • 1/4 tsp ground black pepper

  • 1/4  tsp cayenne pepper  

  • 1 can coconut milk (14 ounces)

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  • In a large pot or Dutch oven, melt the coconut oil over medium heat. Add the onion and sauté for 5 minutes, until translucent. Add the garlic and ginger and cook 1 additional minute, until fragrant. Stir in the Thai curry paste.

  • In a small bowl or large measuring cup, whisk together 1/3 cup of the vegetable broth and the peanut butter until smooth. Add the mixture to the pot. Add the pumpkin, coconut sugar, cumin, salt, pepper, cayenne, and 1 2/3 cups of the remaining vegetable broth. Stir until well combined.

  • With an immersion blender, puree the soup until completely smooth, adding a little of the coconut milk if it is too thick to blend smoothly. Alternatively, you can ladle the soup carefully into a blender or food processor and puree it in small batches. Stir in the remaining coconut milk. If the soup is too thick for your liking, add additional vegetable broth until you reach your desired consistency.

  • Taste and add additional salt, black pepper, and/or cayenne pepper as desired. (My batch needed an extra pinch of salt; this will vary based on you vegetable broth). Serve hot with desired toppings.

  • For topping: chopped roasted peanuts or pepitas chopped fresh cilantro, coconut cream or plain nonfat Greek yogurt.