CKD3 Carrot and Apple Soup

  If you live in the Eastern upper half of the USA, you once again know that we are having snow....I am originally from the North and snow as a child sometimes meant a "NO SCHOOL DAY", still does, but I am older now, so I don't get the day off like when I was younger. There are still chores to do, bills to pay, recipes to be tried, and daily necessities we as adults no longer get to ignore. Being a grown up does have its perks, and other times can be stressful. Like what to make for dinner stressful when trying to balance life with kidney disease, or any other disease for that matter, and still meeting the needs of family.

I recently found this Carrot and Apple soup recipe and wanted to give it a try. Carrots are one of my favorite veggies when I need a snack. They are both crunchy, tasty, with just a little bit of sweetness that satisfies my sugar "lust". Topped with apples which add that natural sweetness that not only helps replace my sugar cravings while adding fiber to help with digestion and "other things"...It has only 5gr protein, 8 gr fiber, 93 mg phosphorus, 473 mg potassium, and 219 mg of sodium per serving., makes a great starter to your meal, or a meal in itself with an added salad and a hearty earthy roll.

The recipe serves four. Is one of the quickest soups I have ever made so it's not time consuming. I always have carrots and apples on hand, and the flavor is mild, sweet, and relaxing. For those days when you're in a hurry, last minute dinner ideas, or just in the mood for something slightly sweet, warm, and filling, this soup has you covered. Your kids won't even know they are getting their veggies, which is a win all in itself! You get everything your kidneys need, but with no sacrifices for pleasing the rest of the family. And grilled cheese sandwiches for the younger ones in your family alongside the soup is something I am sure they would enjoy.

It takes about 30 minutes starting with prep and cooking time combined. So, pull those veggies out of the fridge and let's cook up a hearty, kidney friendly, tasty dinner for the everyone. OPT: The grilled cheese sandwiches can be made right before the soup finishes cooking for those in the family not watching their phosphorus count. Happy Eating!

Carrot and Apple Soup

Ingredients: 

1 tablespoon olive oil

1 small white onion chopped

2 tablespoons chopped fresh ginger

4 large carrots peeled and chopped

1 Honeycrisp apple, peeled, cored, and chopped  

8 oz can chickpeas, no salt added

3 teaspoons ground cinnamon

4 cups vegetable broth, no salt added

1 1/2 cups unsweetened rice milk (unsweetened plain almond milk can be used here but I prefer rice)

Directions:

1. In a large pot over medium heat, add the olive oil. when warm, add the onion and the ginger. Cook until the onion is soft and translucent, about 5 minutes, being careful not to overcook.

2. Add the carrots, apple, chickpeas, cinnamon, and broth.

3. Simmer the soup mixture until all vegetables are tender. About 15 minutes.

Remove pan from the heat and pour the soup into a blender. Add the rice (Almond) milk and blend until smooth. Pour into serving bowl and enjoy.

This is a creamy, warm hearty soup that your whole family is sure to enjoy.

As always,

Lee

Psalm 46:1 God is our refuge and strength, an ever-present help in trouble.