Creamy car­rot and ginger soup


CAR­ROTS get a bad rep­u­ta­tion be­cause of their high sugar con­tent, but did you know that they pro­duce fal­cari­nol, which is shown to re­duce your risk of can­cer? They are also known to slow down age­ing and make your skin glow and look health­ier with their high lev­els of beta-carotene. And, of course, they are rich in vi­ta­min A, which is good for your vi­sion. That said, we love this soup mostly be­cause of how de­li­cious it is. It’s the best, creami­est car­rot soup you’ve ever tasted.

If you in­clude it as a meal in your cleanse, choose a broth for your af­ter­noon snack in­stead of a fruit- based soup. Serves: 6 Cleanse serv­ing size: 340 ml Prepa­ra­tion: 4 hours (if you make your own stock) or 45 – 50 min­utes Cook­ing: 1 hour and 10 min­utes


3 tbsp ex­tra-vir­gin olive oil 2 large onions, chopped 1 tsp fresh cracked pep­per, plus more to taste 10 large or­ganic car­rots, cut into 0.6cm pieces 1.44 litres roasted veg­etable broth (recipe below) or store­bought low-sodium (MSGfree) ver­sion 2.5cm fresh ginger root, peeled and grated 240ml fresh-squeezed or­ange juice Salt, to taste


Heat a large sauté pan or stock­pot over a medium heat and add the olive oil.

When the oil dances, add the onions, re­duce the heat to low, and cover. Cook for about 20 min­utes or un­til the onions are lightly coloured and very ten­der. Stir in the pep­per.

Add the car­rots and broth/ stock to the pot and bring to a boil. Re­duce to a sim­mer and add the ginger.

Cover and cook for 25 to 30 min­utes so the car­rots are very ten­der.

Trans­fer the mix­ture to a blender, add the juice, and blend un­til smooth, 1 to 2 min­utes. Add salt to taste.

Re­turn the soup to the pot if you’d like to warm it slightly be­fore eat­ing, or pour it into a glass con­tainer and re­frig­er­ate for up to three days.

Car­rots are known to slow down age­ing and make your skin glow and look health­ier

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