On my fasting and detox days I love having soup, in addition to a green juice or smoothie. This is one of my favorite soups from The Healthy Chef App by Teresa Cutter. For $2.99 you get a wealth of delicious and nutritious recipes that are beautifully photographed, most of which are gluten-free and plant-based.
Turmeric and ginger have a host of healthy benefits…they are packed with antioxidants and help give a boost to your immunity.
I love how easy and simple it is to make the soup, and for added nutrition and flavor I like to sprinkle the soup with fresh herbs or crumbled kale chips. A good idea is to stir in some baby spinach while warming it up for extra greens.
The recipe makes 4 generous portions. I usually have 1 portion and freeze the rest in stasher bags to enjoy another day.
Carrot Soup with Turmeric & Ginger
Cook Time: 15min
|prep Time: 5min
| total Time: 20min
| servings: 4
1.5 litres vegetable stock (hot)
500g carrot, thinly sliced
1 celery stick, finely chopped
1 small leek, washed and finely sliced
1 teaspoon fresh ginger, grated
1 teaspoon fresh turmeric, grated or 1/2 teaspoon turmeric powder
Pinch of sea salt, to taste
Black pepper, to taste
1. Combine stock, leek, celery, carrot, ginger and turmeric in a saucepan.
2. Bring to the boil and simmer gently for 8-10 minutes.
3. Remove the soup from the heat and cool slightly.
4. Blend for 15-20 seconds or until smooth.
5. Pour the soup back into the saucepan to reheat and season with sea salt and black pepper.
6. Serve and enjoy.
Store leftovers in the freezer to enjoy on other fasting days.