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
INGREDIENTS
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
METHOD
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.