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Soups & Salads

Cauliflower “Couscous” Greek Salad – Raw


Cold Ginger Carrot Soup

Judy Hermann shared a delicious hit with our Eat Righters.


INGREDIENTS (4-6 servings)

1 medium onion, finely chopped

3 tablespoons of unsalted butter or ghee

1 1/2 pound carrots, slicked 1/8 inch think (4 cups)

1 quart low-salt chick stock

1/2 inch piece of fresh ginger, peeled and finely chopped (taste to your desire)

1/8 teaspoon salt

1/4 black pepper

1 cup fresh orange juice

2 teaspoons fresh lemon juice


  1. Melt butter or ghee in heavy saucepan over medium heat and add onion and cook, stirring occasionally until golden, about 3 minutes.
  2. Add carrots, ginger, stock, salt and pepper and simmer, covered until carrots are very tender, about 15 to 20 minutes.
  3. Let soup slightly cool then puree soup in batches in a blender until very smooth, about 1 minute (use caution when blending hot liquids) Soup will become thick.
    • TIP: Irmmersion blender would work as well
  4. Transfer to bowl and stir in orange and lemon juices
  5. Cover and refrigerate at least 2 hours before serving.  Add a bit of water if the soup thickens too much when chilled

Moroccan Soup with Kale and Chickpeas

Amanda made this yummy dish for one of our 2016 Fundamental Food Events – it was such a hit that we couldn’t help but share this recipe with you.

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