Lunch: Spiced Beet and Carrot Soup Recipe | Myrecipes

Recipe by Charlotte Autry This soup is tart, just sweet enough, and hearty, though not a protein powerhouse. If you want to pump up the protein, increase the walnuts or serve with a salad of greens, nuts, and goat cheese.

This recipe includes fertility superfoods such as:

Lemon, Nuts, Walnuts

Health and fertility benefits of Spiced Beet and Carrot Soup Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 pound small red beets, peeled and quartered
1/2 pound large carrots, peeled and halved lengthwise
2 1/2 teaspoons olive oil, divided
1/4 teaspoon salt
1 1/2 cups diced peeled apple
3/4 cup chopped yellow onion
1/2 teaspoon garam masala
2 cups organic vegetable broth
2 cups water
1 1/2 teaspoons fresh lemon juice
3/4 cup plain 2% reduced-fat Greek yogurt
1/2 cup chopped walnuts, toasted
1/3 cup baby watercress

Instructions

Preheat oven to 425 °.
Line a rimmed baking sheet with parchment paper. Place beets and carrots in a bowl. Drizzle with 1 1/2 teaspoons oil; sprinkle with 1/4 teaspoon salt. Toss. Arrange the vegetables on prepared pan. Bake at 425 ° for 40 minutes or until tender, stirring once. Remove from oven; cool slightly. Cut beets and carrots into 1-inch pieces.
Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add apple, onion, and garam masala to pan; cook 1 1/2 minutes. Add beet mixture, broth, and 2 cups water; bring to a boil. Reduce heat, and simmer for 30 minutes. Remove from heat, and let stand 15 minutes.
Place half of the beet mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Stir in lemon juice. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with 3 tablespoons yogurt, 2 tablespoons walnuts, and about 1 tablespoon watercress.

Add a review for Spiced Beet and Carrot Soup Recipe | Myrecipes