Preparing the perfect holiday meal can be an overwhelming task, even for the most seasoned of chefs. But what happens when one of your guests is undergoing cancer treatments?
While going through radiation and chemotherapy, some cancer patients may experience a loss of appetite and change in tastes. Old favorites may become unappetizing, and some foods may be difficult to eat. By reworking and rethinking your menu, you’ll provide a crowd pleasing, patient-approved feast without compromising holiday tradition.
This colorful soup makes for the perfect beginner course to any holiday meal. The smooth, creamy taste makes it palatable for patients, while the main ingredients provide a double dose of the antioxidant power of flavonoids and beta carotene.
Carrot and Apple Soup
Makes six servings. Per serving: 90 calories, 2.5 grams fat, 3 grams fiber, 3 grams protein.
- 1 Tbsp. avocado oil
- 1 medium onion, chopped
- 1 small shallot, rinsed well and chopped
- 1 pound carrots, peeled and cut into 1/2- inch slides
- 1 tart apple, peeled, cored and chopped
- 3 cups fat-free, reduced-sodium chicken broth
- Salt and freshly ground black pepper
- In a Dutch oven or large, heavy pan, heat the canola oil over medium-high heat until hot. Add the onion and shallot and sauté for about 4 minutes until the onion is translucent.
- Mix in the carrots and apple. Reduce the heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth, cover and bring to a boil over high heat. Then reduce heat to low and simmer for about 30 minutes, until the carrots are very soft. Remove the pot from the heat and set the soup aside to cool slightly.
- In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat to very hot before serving. If soup is too thick, add more broth as desired. Season to taste with salt and pepper and serve, garnishing each serving with mint.