Carrot and Kale Thai Soup

At the start of the year, many people make New Year’s resolutions to eat healthier, exercise more and drink less. While these goals are well intentioned, they often last a couple months — or sometimes as short as a few weeks.

To me, New Year’s resolutions should be goals or things you want to do for life, not just a couple months. And that may mean not making your resolutions very extreme. For example, instead of trying to eat healthier by cutting meat from your diet and avoiding all sugar, consider eating lean meat a couple times per week and saving sweets for certain days of the week or special occasions. Moderation is key.

After the indulgences of the holidays, I yearned for a simple, healthy and flavorful dish. I found a recipe called “Carrot and Kale Detox Soup,” which sounded like it would do just the trick. The mere name of the recipe inspired me to think about what “detox” means. To me, this recipe was filled with veggies and required only a few ingredients and minimal cooking time — just what I needed during the first few busy weeks of the year. To others, the word detox might cause them to think the recipe isn’t going to be as yummy or filling because it’s meant to be healthy. That’s not the case at all.

Words have certain connotations, but it’s all about how you interpret that word and what it means to you.

When I described this recipe to friends and co-workers, many said it sounded like a delicious version of Thai soup — thanks for the inspiration for the recipe name. Without further ado, here’s the recipe.


Carrot and Kale Thai Soup


> 3 cups kale, chopped
> 4 medium carrots, grated
> 2 cups coconut milk
> 3 cloves garlic, minced
> 1/2 teaspoon turmeric
> 1 tablespoon olive oil
> salt and pepper


In a medium saucepan, sauté olive oil and garlic over low heat. Add kale and carrots. Stir and continue to sauté for about 7 minutes.

When the carrots and kale begin to soften, add coconut milk. Mix thoroughly and continue cooking for about 10 minutes. Add turmeric, salt and pepper, and stir. Serve and garnish with chopped green onions or cashews.



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