Appetizers, Feel Good Food, Vegan, Vegetarian
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Cleansing Carrot Soup

This is the time of year for spring cleaning which not only means dusting the top of the fridge, (when was the last time?) but now that Easter/Passover holidays are over, it’s also a good time to do a little cleaning from the inside out. I usually do a juice cleanse this time of year but since I’ve been eating healthfully and exercising regularly I decided to takes less Draconian measures this time around. So for about a week I will forgo my beloved chocolate, but in addition to juices, I will have all-fruit smoothies and vegetable soups.  Still no oils, dairy, soy, animal protein or added sweeteners. Fruits and Veggies, that’s it! Ok, and herbs and spices. And tea. And I’ll admit I had a cup of coffee today. But it was ORGANIC. OK, so this might not be the strictest cleanse but It’s been 4 days and so far Im feeling not just great physically, but also happy!  And in the end isn’t that what it’s all about? Here is a soup I made for dinner, without oil or cream the rich, sweet flavor of the carrots really stands out and the ginger gives it an extra bite. I garnished with some edible flowers from the veggie garden. The yellow are bok choy flowers which have a nice green vegetable taste and the white ones are cilantro flowers which taste, well, like cilantro. If you don’t have edible flowers you can garnish with a little chopped chive, italian parsley or cilantro instead. Enjoy!IMG_0230

Ingredients:

4 cups organic Vegetable Broth
5 Large Carrots cut into thirds
1 Onion quartered
2-3 cloves Garlic peeled
Pinch of organic Chili Flakes
2 sprigs fresh Thyme
1 inch piece of Ginger
Edible Flowers or Herbs for garnish

Add broth, carrots, onion, garlic, chili flakes and thyme to a pot.  Bring to a boil then lower heat to a simmer and cover. Cook 15-20 minutes until carrots are tender but not mushy.

Meanwhile run the ginger through a juicer. Remove the thyme with a fork and pour the veggies and the ginger juice into a blender or processor and purée briefly for a chunkier texture (my preference) or longer for a smooth consistency. If using a blender, use an oven mit and hold the top down firmly so hot soup doesn’t escape.

Garnish with edible flowers or fresh chopped herbs and sprinkle with a little cracked black pepper. bon appétit! xJacq

P.S. I made a variation of this for my husband which turned out really well.  I wanted to make it heartier for his lunch so I added a peeled potato to the pot,  then added 1/2 of a raw tomato before blending, to add a little brightness. I may have liked it even more than the original, see what you think…

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