As our new Groceryships groups start out, stories of illness are common. Last week, one of our group members shared that her toes may be amputated due to complications from diabetes. "At least that will help me lose some weight," she said, laughing. "But I'm a fighter. I can change." Stories like these are potent reminders that our modern food system can kill... but real food can heal.
After seeing the studies on the benefits of a plant-based, whole foods diet versus the standard American diet (referred to by health experts as "SAD"), our newest group members are already craving change.
Some are hoping to reverse serious diseases that have already taken root, while others are hoping to create healthy habits now, for themselves and their children, before they too have to experience firsthand the suffering of limbs lost, eyes operated on, and other life-changing maladies.
Although making changes is never easy, many of the stories of disease we hear about in our groups are reversible or treatable by basic changes in diet. It takes time-- and support-- but together, our group members are learning to create a healthier, more hopeful future, one meal at a time.
Fortunately, we have a wealth of recipes that prove that you don't need to sacrifice flavor to feed your wellbeing. Last week's recipe for Carrot, Coconut Lime Soup was full richness and spice. Served hot or cold, it is as versatile as it is colorful and delicious.
Hot or Cold Carrot, Coconut Lime Soup
- 2 tablespoons olive oil
- 1 pound carrots, peeled, chopped (about 2.5 cups)
- 1 large white onion, chopped
- 1 tablespoon chopped garlic
- 1 ½ teaspoons ground cumin
- ¼ teaspoon dried crushed red pepper
- 3 cups (or more) canned low-salt vegetable broth
- 1 can unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons grated lime peel
- Heat oil in heavy large pot over medium-high heat. Add carrots and onion; sauté until onion begins to soften but not brown, about 5 minutes.
- Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add the broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 25 minutes.
- Add the coconut milk and heat until just warm.
- Puree soup in blender until smooth.
- Serve the soup warm, or chill it for at least 4 hours, or overnight and enjoy cold.
- Before serving: Stir lime juice into soup. Season with salt and pepper. Sprinkle with cilantro and lime peel.