Browsing Tag


Appetizers Karista's Kitchen Kid Friendly Life Around My Table Sassy Side dishes Soup

Carrot Ginger Coconut Soup

Carrot Ginger Coconut Soup // Dairy Free // Karista's Kitchen

This gorgeous Carrot Ginger Coconut soup is a revised version of my original carrot soup recipe.  As time passes, and the more I prepare a recipe, chances are it’s going to get a few makeovers now and again.

Although I do love my original recipe, I’ve created this version with coconut milk to appease my nagging dairy allergy and to create a different flavor twist to the soup.

I prepare carrot ginger soup almost year round.  My family completely adores this soup in the fall and winter months because of the soothing properties of ginger.  It’s also equally as loved in the spring and summer for the bold taste of earthy, sweet carrots and the tropical flavors of coconut milk.

Last week I topped the carrot ginger coconut soup with candied blood orange that my brother and sister-in-law sent me from Japan.  The simple touch of orange elevated the flavors yet again, creating the most delightful winter soup.

I often make the soup on the weekend and store it in the fridge for quick weekday lunches or a light weeknight meal.  It also makes a delicious starter to Sunday dinner or a late night snack.

And sometimes, I just find myself stopping by the fridge and snagging a spoonful of the silky, lush soup. It’s delicious room temp or warm and obviously, I eat it when it’s cold. 😉

Delicious Wishes and Loads of Love,


Carrot Ginger Coconut Soup

Serving Size: 4-6

Carrot Ginger Coconut Soup


  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 12-15 medium carrots, chopped
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup sliced fresh ginger
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth or 2 cups vegetable broth and 2 cups carrot juice (enough liquid to cover the veggies in the soup pot)
  • 1/2 teaspoon allspice
  • Pinch of ground cloves
  • 1 cup canned organic coconut milk (not the light coconut milk)
  • Salt and pepper to taste


  • Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, carrots, garlic and dried thyme. Sauté for about 10 minutes or until all the veggies have softened.
  • Add the 4 cups of vegetable broth or 2 cups vegetable broth and 2 cups carrot juice and sliced ginger. (enough liquid to cover all the vegetables in the pot) Bring to a boil. Turn the heat down to a simmer. Let the soup simmer for about 30 minutes, stirring occasionally.
  • Remove the ginger slices, or as many as you can.
  • Either using a hand blender or pour the soup into a blender, Vitamix or food processor and puree. You may need to do this in stages as all the soup may not fit in the blender/food processor all at once.
  • Pour the pureed soup back into the pot and stir in the allspice, pinch of cloves and coconut milk. Season with additional salt and pepper to taste. If the soup feels too thick, stir in ¼ cup of vegetable broth at a time until the consistency feels right.
  • Serve immediately. You can keep it warm on the stove if needed. Just keep the heat on low. This soup can be refrigerated for about 3 days and reheated stove top, or microwave.
  • Recipe Management Powered by Zip Recipes Plugin

    Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian

    Red Quinoa Lunch Salad

    Red Quinoa Lunch Salad // Karista's Kitchen

    You know that salad you’ve always got to have on hand, stocked in the fridge, or someone in the family just might have a meltdown?  Yep, that is this salad.

    I first dined on this salad at my favorite co-op market in Seattle many years ago, PCC Natural Markets.  Not only did I work as a cheese specialist at PCC Natural Markets, but I also taught culinary classes at their IACP award winning culinary school, PCC Cooks, for four years.  A fantastic group of professionals committed to our community farms, quality food and nutrition. I couldn’t have asked for a more gratifying place to work.  I met the loveliest and most interesting people, including fellow chef’s, nutritionists and culinary instructors.  Some are now dear friends – I love it when that happens!

    This red quinoa salad was always served in the deli at my local PCC Natural Market.  I never left the store without a medium container filled to the brim with this salad.  Sometimes I’d hide it in the back of my refrigerator when I got home; so I could at least sneak a few bites before the rest of my family found it and devoured it.

    Red Quinoa Lunch Salad // Karista's Kitchen

    I now live about 275 miles south of the nearest PCC Natural Market – so I make this salad at home.  I snagged this recipe (called Red Quinoa Tabouli on the website) and ended up adapting it a bit to suit my family’s tastes.  My family dubbed it the “Red Quinoa Lunch Salad” because that’s usually when everyone wants to eat it;  at lunch.

    My family has also been known to add extra ingredients like Italian salami, sweet peppers, bay shrimp, grilled chicken and on occasion Ranger Craig will toss it with some smoked salmon.  However it’s served it’s nutty, fragrant, full of flavor and so completely satisfying.

    Wishing you all a fantastic weekend.  Don’t forget to move the clock forward one hour! I’m already feeling sleep deprived just thinking about it.

    Delicious Wishes and Loads of Love,


    Red Quinoa Lunch Salad

    Serving Size: 4-6

    Red Quinoa Lunch Salad


    • 1 1/2 cups dry red quinoa, rinsed
    • 2 1/3 cups water
    • Salt and pepper to taste
    • 1/3 cup extra virgin olive oil
    • 1/3 cup fresh lime juice
    • 1-2 cloves garlic, minced
    • 1 teaspoon Dijon Mustard
    • 1 teaspoon sugar
    • 1 bunch green onions, sliced
    • 1 bunch cilantro, chopped
    • 1 cucumber, chopped
    • 1 pint cherry tomatoes, halved
    • Avocado slices for garnish


  • In a medium pan bring the 2 1/3 cups water to a boil. Add the quinoa and bring it back to a boil. Cover, turn the heat down to low and simmer for about five minutes. Then turn off the heat and let the quinoa sit for another five or ten minutes until the quinoa has sprouted or is cooked. Drain well, if needed. Cool in the refrigerator.
  • Whisk together the olive oil, lime juice, minced garlic, Dijon mustard and sugar. Toss the vinaigrette with the quinoa and then add the lightly fold in the green onions, cilantro, cucumbers and tomatoes. Season to taste with salt and pepper.
  • Let the salad sit overnight or for a few hours so the flavors can meld together. Serve cold or at room temp.
  • Garnish with Avocado slices.
  • Notes

    This recipe was slightly adapted from the PCC Natural Markets Red Quinoa Tabouli.

    Recipe Management Powered by Zip Recipes Plugin

    Karista's Kitchen Salad Sassy Side dishes vegetarian

    Herbed Quinoa Salad

    quinoa salad with fresh herbs, aromatics and Asian dressing

    Herbed Quinoa Salad

    Over the years I’ve had the pleasure of meeting several culinary, health and nutrition professionals.  Brilliant individuals who have grown their passions into successful careers and practices.  One such professional is Frances Arnold, a Registered Dietician and Yoga Teacher and author of the website, Namaste Nutritionist

    I read Frances’ blog often and I’m constantly inspired by her work.  So inspired I asked Frances if she’d write a guest post for Karista’s Kitchen.  She said yes! 

    Not only did she write a post but she’s also shared one of her mouth-watering and beautiful recipes, Herbed Quinoa Salad.  I prepared it today and I have to tell you its divine.  Filled with the flavors of fresh herbs and aromatics combined with a lick your plate dressing.  Enticing, lush and tastes ever so slightly sensual.  I can understand why Frances chose this special dish to serve at her wedding reception. 

    Thank you Frances for being a contributing author on Karista’s Kitchen! 

    WHOLE FOODS vs HEALTH FOODS  by Frances Arnold

    Keeping health and youthful good looks requires precious resources. Whole foods provide those precious resources in the form of countless compounds, whose synergistic dance is ancient and beyond full comprehension to mankind. When we eat nature-made food, our bodies sigh in relief, for this is real food that the body understands.

    Whole, unprocessed foods help us look youthful and feel energized. They help prevent disease. In the US, one in two Americans will develop at least one chronic disease. Poor nutrition and lack of exercise are the leading causes.

    Whole foods support brain health. This means more mental acuity, enhanced memory, and improved mood. Poor nutrition is linked with depression, anxiety, schizophrenia, bipolar, dementia and Alzheimer’s disease. Apple, anyone?

    Many so-called “health foods” are highly processed and anemic of their nature-made nutrition. Food manufacturers manipulate the nutrients, then dress it up in a pretty package, hoping to win your dollars. These are new foods, and our bodies often don’t process them well. These foods charge us twice: once when we take it from the store, and then again when we’re fighting for our health.

    Here are two simple tips to help you eat wholesome foods:

    1. Stay in control of your food by cooking at home with high-quality ingredients.
    2.  Eat REAL FOOD – the stuff that your ancestors would eat – as much as possible. These are the foods our bodies understand, which includes breast milk for babies, fresh produce, and grass-raised proteins.

    Frances’ Bio:

    Frances helps address weight problems, migraines, IBS, digestion, arthritis, brain fog, wimpy immunity and fatigue with delicious food and yoga.  She is a Registered Dietitian and registered yoga teacher.  Find helpful resources here:

    Herbed Quinoa Salad

    All of the ingredients listed below will get you something scrumptious, no doubt.  Adjust the seasonings to suite your taste. Add either less or more of anything, according to your own good sensibilities.

    Trust yourself. Your mouth and tummy will lead you to the right place.

    Ingredients (it’s all approximate, okay?):

    5 cups cooked quinoa

    2 cups of chopped herbs (thyme, basil, parsley, cilantro, oregano. . . you get the idea)

    1 cup chopped red onion or garden chives

    1 cup toasted almonds (almonds can be whole, sliced, slivered, green, purple, psychedelic . . . however you like)


    Remember: it’s all approximate. I’ve never measured my dressing out. I just taste it and decide when it’s good! You can do the same, or look up a recipe if you want.

    1/4 cup extra-virgin olive oil

    1/4 cup lemon or lime juice

    1-2 tbsp ginger juice

    1-2 tbsp Tamari, Bragg’s Amino Acids, or Soy Sauce

    1-2 tbsp honey or maple syrup

    1-2 cloves chopped garlic

    A dash or two of cayenne pepper

    Easy-Peasy Instructions:

    Step 1. Cook the quinoa. It’s delicious when cooked in flavorful broth!

    Step 2. Spread almonds into an even layer. Toast them at 350 for about 10-15 minutes, stirring occasionally. The only rule is this: don’t let them burn.

    Step 3. Wash and chop herbs, garlic, and onion.

    Step 4. Mix olive oil, lemon or lime juice, Tamari and ginger juice (this is your dressing). Add chopped garlic and a dash of cayenne pepper. Blend well.

    IMPORTANT: Taste the dressing and adjust the seasoning to your liking BEFORE mixing into the salad.

    Step 5. Pour the dressing over the quinoa and blend.

    Step 6. Blend all the rest of your ingredients into the salad and mix well.

    Optional: Top with edible flowers, such as pansies, calendula, honeysuckle or nasturtium. (If you have no idea what I am talking about, then follow me. You are in for a wild food adventure!)

    Recipe from Frances Arnold, Namaste Nutritionist

    Karista's Kitchen Kid Friendly Soup vegetarian

    Carrot Ginger Soup

    Carrot Ginger Soup // Karista's Kitchen

    A beautiful, local Artist, who is now a new friend of mine, asked me to prepare a few dishes for her birthday celebration last week.  It was one of the most fun events I’ve ever had the pleasure of catering.  Sandy loves vegetarian, and she loves color.  So we came up with a vegetarian menu that was fresh, colorful and delicious.

    Carrot ginger soup was one of Sandy’s requests.  I had a few recipes for carrot soup but nothing that truly “wowed” me.  After browsing through some old recipes I found a carrot ginger soup recipe from the famous five star restaurant, Victoria and Alberts.

    However, to keep the vegetarian theme and because I always have to “adapt” recipes to my tastes, I used the Victoria and Albert’s recipe as a guideline and came up with my own version.  I must admit, it is fabulous!  And, if you’d like to keep the recipe Vegan, just omit the small amout of cream that’s in the recipe.

    Although I haven’t served this as a cold soup, another friend of mine suggested this might make a fabulous summer soup.  Cathy, an excellent idea for all those summer carrots!

    However or whenever you serve this soup, it’ll refresh your taste buds and warm your soul.  A delicious and simple soup to be savored. 

    Delicious Wishes and Loads of Love,


    Carrot Ginger Soup

    Serving Size: 4-6


    • 2 tablespoons unsalted butter
    • 12 carrots, diced
    • 1 large shallot, diced (about 1/3 - 1/2 cup)
    • 2 ribs celery, diced
    • 2 cloves garlic, diced
    • ¼ cup chopped Italian parsley
    • ¼ cup sliced fresh ginger
    • 4 cups carrot juice (you can substitute with veggie broth, or use equal parts broth and juice)
    • 1 pint heavy cream (optional, but it does make it creamier)
    • Salt and pepper to taste
    • Pinch of dried Basil, crushed


  • Heat the butter in a large Dutch oven or stock pot over medium heat until the butter has melted. Add the garlic, bay leaves, shallots, parsley, celery and carrots. Sauté for about 10 minutes or until all the veggies have softened.
  • Add 3 cups of the carrot juice and sliced ginger to the pot and stir. Bring to a boil. Turn the heat down to a simmer. Let the soup simmer for about an hour, stirring occasionally.
  • Remove the bay leaves. Add the pinch of dried basil and a pinch of salt and pepper. Pour the soup into a blender or vitamix and puree. You may need to do this in stages as all the soup may not fit in the blender all at once. Pour the pureed soup back into the pot and stir in the cream. Season with additional salt and pepper to taste.
  • If the soup is too thick, add the remaining 1 cup of carrot juice to thin the soup.
  • Serve immediately. You can keep it warm on the stove if needed. Just keep the heat on low. This soup can be refrigerated and reheated stove top, or microwave. But it’s best freshly prepared.
  • Serve with seasoned croutons and a dollop of crème Fraiche.
  • Recipe Management Powered by Zip Recipes Plugin