Spicy Carrot Turnip Ginger Soup

This week’s CSA was full of yummy root vegetables again, and I decided to see how turnips would work out in a carrot ginger soup. Here’s what I did:

1. Warm a large pot over medium heat, and melt about a tablespoon of coconut oil. Add minced ginger, minced garlic, and diced onions.

2. Add chopped carrots and turnips.

pot full of vegetables

3. Let it cook for a bit on medium heat, till the edges of everything soften a little. Add celery and cook for 5 minutes or so more.

4. Add 3 cups of chicken stock and bring to a boil.

6. Mince and add 1/3 of a jalapeño (because this one was so hot!!), salt, and pepper.

7. Simmer for about 2 hours.

8. Mash.

I just sampled it, and think it’s tastier than any other carrot-based soup I’ve made to date. I think I might be pro-turnip for soups.


Ingredients: 5 carrots, 4 stalks celery, 4 turnips, coconut oil, ginger, 5 cloves garlic, jalapeño, 1 yellow onion, chicken stock, salt pepper

turnips carrots


Lunch and a Barbecue

I haven’t posted for a while — between traveling and a spill on my bike, things have been a bit hectic. I spent a few days out on Fire Island last week with a friend of mine, and we used leftover taco filling from dinner the night before (ground beef, red onions, peppers, and tomatoes) to make quesadillas for lunch. We added mixed greens and threw some parmesan on top.


Last night, I went to a friend’s barbecue, and this is just a sampling of what we ate. Per the usual, it was positively scrumptious.