The second addition to the Holiday Detox Survival Kit, this post features the first part of a soup-and-smoothie pairing: Savory Carrot Ginger Soup. Smoothie recipe will follow, in a subsequent post.
Ginger cleanses the body by stimulating digestion and circulation. Its digestive actions help to flush the build-up of waste and toxins in the liver and colon. Its high concentrations of gingerol and shoga, both of which have anti-inflammatory and anti-spasmodic properties, contribute to the production of digestive enzymes. Digestive enzymes neutralize acids in the body, providing relief from gas, bloating, diarrhea and constipation.
Savory Carrot Ginger Soup
7 medium carrots, roughly chopped;
2 medium zucchini or summer squash, peeled and roughly chopped
1 medium onion, diced
2 Tbsp fresh ginger, minced
1 tsp turmeric
3 cups vegetable stock; to make your own try this recipe, or if short on time use a carton i.e. Pacific Foods or Imagine, or reconstituted vegan bullion cubes.
1/4 tsp cayenne pepper, optional
1/8 tsp stevia powder optional, if you want it a little sweet.
Add onions and 1/4 veg broth or water to a soup pot heated on low, stirring until they soften. Add another splash of veg broth or water if they start to stick. Toss in the garlic and ginger and cook for another minute.
Add the 3 cups vegetable broth, carrots, zucchini/squash and cayenne. Bring to a boil and reduce heat; cover, and cook for 20 minutes or until the carrots are tender. Add the ginger and turmeric.
Transfer half the soup to a blender. DO NOT cover with the blender lid. Instead, cover with a clean hand towel (this will allow steam to escape, thereby eliminating any possible damage to blender or to the person operating it). Blend until the soup reaches a smooth consistency. Pour this into a separate soup pot and remove the first pot from heat. Transfer the remaining half [the part you haven’t blended yet] to the blender. Blend this according to the steps above, and add to the [second] pot.
Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend. If it seems too thick, add more vegetable broth or water in 1/4 cup increments, gradually, as needed.
Cool 5 minutes and adjust spices accordingly. Sprinkle with salt and pepper, to taste, if necessary. *Tip: Serve with salt and pepper, but don’t add more just yet. In my experience, it’s best to wait before making the call regarding whether a recipe needs more salt—especially when you’ve taste-tested the soup throughout the cooking process (which can throw off your taste buds).
Per serving: 70 calories; <1g fat; 3g protein; 7g fiber; 14g carbs, 7g sugar