One of the things that bums me out the most about my job is when someone e-mails me and says, “I can’t find a big enough carrot to spiralize! What can I do? All I want to do is spiralize carrots!”
It breaks my heart, because carrot noodles are one of my favorites.
So how do I respond to an e-mail like that?
There’s not much I can do. I wish I could start a giant carrot delivery service (talk about a niche business idea!), but I can’t.
Other than that, my biggest piece of advice is to source your carrots – find a grocery store near you (or a farmer’s market) that sells large carrots. I’m blessed, because the grocery store in my building (yes, I have a grocery store in my building – how convenient for a food blogger!) has the largest carrots I’ve ever laid my eyes on.
On Monday, I wasn’t even looking for carrots, but I walked by the carrots and my eyes nearly popped out of my head – they were GIANT. I mean, I couldn’t believe carrots could grow so large. I Snapped them, I was so impressed (by the way, watch my shenanigans on Snapchat: username Inspiralized, obvi.)
I hate to rub it in, but these carrots were prime for spiralizing. What’s a girl to do? Make noodle soup!
Lately, I’m really into clear soups. They’re so detoxifying and hydrating, I’ve been having them as “snacks” towards the end of the work day instead of coffee, and I’ve never felt better.
This clear soup is definitely mild in flavor, but it’s not meant to be a robust, hearty soup. This clear soup is easily customizable, so if you’d like to add chicken or shrimp or something of that nature, go for it. If you’re just looking for a little pick me up or an appetizer while you cook dinner, make this recipe and store it in the refrigerator (or freezer!)
Of course, if you can’t find large carrots, you can swap in other spiralized veggies such as celeriac, turnips, or zucchini.
If you want to jazz this soup up a bit, add in some minced ginger and soy sauce for a more Asian flare. That’ll be more like the starter soups you get at hibachi restaurants, ya know?
Now, go find those big carrots!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 1 point
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 large white onion, diced
- 2 teaspoons extra virgin olive oil
- salt, to taste
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups water
- ¼ teaspoon ground white pepper
- 8oz button mushrooms, thinly sliced
- 1 large carrot, peeled, Blade D, noodles trimmed
- 3 scallions, diced
- salt and pepper, to taste
- Place a large skillet over medium heat and add in the oil. Once oil heats, add in the onions and cook for 5-7 minutes or until onions soften.
- Add in the celery, garlic, water, pepper and bring to a boil. Once boiling, reduce heat and let simmer for 1 minute. Then, strain the vegetables from the broth and add in the mushrooms and carrot noodles.
- Bring the heat up to a rapid simmer and let cook for 2-3 more minutes or until carrot noodles are cooked to your preference. Stir in the scallions and let simmer for 1 more minute and then divide into bowls and serve.