Soup is a staple at our house during winter. Thai Carrot Soup is one of our favorites. We always have a big pot in the refrigerator to reheat and enjoy all week. A cup provides the perfect side dish when a green salad won’t do. An entire bowl will satisfy your craving for something warm on a cold night. 

To my friends currently following a low carb diet, you will appreciate this recipe. Thai Carrot Soup is broth-based and light on the carbohydrates without sacrificing one ounce of flavor. As a much needed bonus, ginger provides natural anti-inflammatory and antioxidant benefits during this particularly bad cold and flu season. 

I’m not one to make complicated recipes, so no worries there. The ingredients are simple, and the steps are few. Dress this soup up with a sprinkle of roasted pinenuts or toasted coconut. If you aren’t concerned about carbs (everything in moderation, right?), float a couple of homemade sourdough croutons on top. Delish!  READ MORE

 

 

Talya Tate Boerner is a delta girl who grew up on a cotton farm in Northeast Arkansas. After thirty years in Texas, she has returned to the state she loves, settling in Northwest Arkansas. Talya draws inspiration from nature and appreciates the history behind food, family, places and vintage things. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch Magazine, Delta Crossroads and several on-line publications including Deep South Magazine. Talya believes most any dish can be improved with a side of collard greens. Her debut novel, The Accidental Salvation of Gracie Lee, is available at Barnes & Noble, via Amazon, and at certain indie bookstores.

 

 

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