Carrot + Ginger Soup
This purely delicious carrot soup recipe comes from my haven of solitude – Kamalaya Wellness Sanctuary in Koh Samui. What I love about this soup is that it’s quick and easy to make and you can feel the healing benefits just after a few mouthfuls. The most important secret to making this soup is to cook it very quickly to maximise the flavour whilst still keeping the nutritional benefits – it should take about 10 minutes. For more healthy recipes, check out my 80/20 book.
What’s good about it.
Carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. I love adding a hint of ginger and a little turmeric to enhance anti-inflammatory and immune boosting properties. Pumpkin seed milk is high in zinc for optimum immune function. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.
1 leek, washed and finely sliced
1 stick celery finely chopped
1 tablespoon fresh grated ginger
1 teaspoon fresh grated turmeric or 1/2 teaspoon dry
600 g (21 oz) Carrot, thinly sliced
300 ml (10 1/2 fl oz) Pumpkin seed milk (see link) or almond milk or just extra vegetable stock
1 litre (4 cups/ 35 1/4 fl oz) Vegetable stock (hot)
1 onion or 2 shallots, chopped finely
Pinch of sea salt
Black pepper to taste
Serves 2 generous bowls.
Combine stock, leek, celery, carrot, pumpkin seed milk, ginger, turmeric and shallot into a saucepan.
Bring to the boil and simmer for 10 minutes.
Remove the soup from the heat and cool slightly.
Blend in a high performance blender like a Vitamix for 15 – 20 seconds.
Pour the soup back into the saucepan to reheat and season with sea salt and pepper.
Serve with fresh garden herbs or a little coriander pesto.
Enjoy. Serves 2 generous bowls
Pump up the protein and blend with white cannelini beans, natural pea protein or serve scattered with edamame.
Add lightly sautéed shiitake mushrooms to boost immune boosting properties.
Protein: 7.3 g
Total fat: 7 g
Saturated: 1.1 g
Carbs: 20 g
Fibre: 12 g