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!
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…