Rachelle Wood, RHN is a graduate of CSNN Halifax 2002. In January 2005 Rachelle started her own company: Rachelle Wood Nutrition, specializing in weight management. She has 2 office locations and has helped PEI lose almost 50,000 pounds! She is the author of the Rachelle Wood Nutrition Holistic Weight Loss program and the Positively Charged Holistic Detoxification program. Rachelle also teaches at CSNN Moncton and sits on the CSNN Alumni Board of Directors as Maritime Representative. In 2009 Rachelle won the PEI Business Women's Associations Emerging Business of the Year award.Check out her company website, rachellewood.ca and nutrition blog.rachellewood.ca 
Enjoy this comforting carrot soup recipe, which combines the tasteful combination of fresh ginger, cilantro and orange juice. This bright orange pureed soup is full of vitamin C and may help to fight off winter colds and flu. Rachelle enjoys eating a small bowl of this soup with grilled fish for supper, or with a 6” whole wheat tuna and veggie wrap for lunch. The soup freezes well and tastes especially great when made with local organic carrots.
Carrot Soup with Ginger, Orange and Cilantro
1 ½ cup chopped onion
¼ cup water
3 cups diced and peeled carrots
1-2 TBSP freshly minced ginger
1 ½ cup vegetable stock or water
½ cup orange juice
¼ cup chopped fresh cilantro
Freshly ground pepper
In a large saucepan cook onions on medium heat in ¼ c water until softened. Add carrots and cook 3 more minutes. Add the ginger and ½ vegetable stock. Heats on low for 15 minutes or until carrots are cooked. Remove from heat and let cool. Pour mixture into a blender with orange juice, spices and remaining vegetable stock. Mix well, reheat and serve as a vegetable serving for lunch or supper. This soup tastes great with a whole wheat tuna andwich or tossed garden salad on the side. Enjoy!
This recipe is posted compliments of Positive Change Nutrition, www.rachellewood.ca