This is item No.2 on my cleansing diet menu for Tuesday (I started cleansing on Monday). Simple and delicious carrot ginger soup. The kids love carrot soup. But obviously not as much with lots of ginger in it! I LOVE ginger. I get my hands on ginger any chance I have when cooking - salad, soup, dessert, meat balls, fish balls... anything. I also munch on way too much pickled ginger at Kaiten Sushi restaurants.
I guess I was way too pumped up with the idea of cleansing. I made my first batch with about 3 tablespoons of freshly ground ginger into only 2 cups of carrot soup. That was quite a lot, a little bit too much for me and way too much for the kids.
So I made another small batch of carrot soup and ended up mixing both of the batches together to smooth it out and make everyone happy. I added a bit of cream in the kid's soup. I was REEAlly tempted to add some cream and parmesan cheese in my soup and cheat a little with the kids, but I remained strong.
And the kids and I had a nice cleansing lunch together...
Recipe: serves 6-8
6 cups of vegetable broth
3 big stems of celery
1 big yellow onion
1 big yam
3 tbsp of freshly ground ginger
3 cloves of garlic
a small handful of fresh oregano and fresh thyme
extra virgin olive oil
black pepper (I also added some white pepper because I like the flavor)
2 tbsp of gluten-free tamari soy sauce
1 tsp of cumin
1 tsp of smoked paprika
1 tsp of curry powder (optional).
chive for garnish.
Chop all the vegetables into cubes. Satay veggies and garlic with olive oil on high heat for 10 minutes or so to sweat the veggies. Add herbs too. Then add vegetable broth into the pan and bring it to boil. Simmer it for about 20 minutes until the veggies are done and add freshly ground ginger and other spices into the pan. Mix it well and transfer it into the blender. Blend it until it's smooth, then put it back in the pan. (You'll have to blend it in two batches). Garnish it with chopped chives and ready to be served!