Carrotgingersoupforarawdiet Recipes

CARROT AND GINGER SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
• Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender.
• Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon.
• Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

CARROT GINGER SOUP (FOR A RAW DIET)

Steps:

• Juice the carrots, apple, and lemon.
• Put everything juice and otherwise into a blender and blend till thick and smooth.
• Warm slightly in a pot on the stove (no more than 116 F/46.6 C) and serve.

BEST EVER CREAMY CARROT GINGER SOUP

Steps:

• Put a large pot over medium heat and add the olive oil.
• Throw the carrots, onions and garlic into the pot and let them cook a bit, just until the onions start to become a little soft.
• Grate some ginger over the pot as the vegetables are heating up and stir that in too.
• Once the mixture starts to become fragrant (you'll smell that ginger as it heats up), add a few pinches of salt and pepper and pour in enough stock to almost cover the vegetables (should be between 4 and 5 cups of stock).
• Let this cook over medium-low heat until you can poke a fork in one of the carrot pieces and it falls apart.
• Remove it from the heat and puree while it's hot. This will help give you a nice smooth texture. Using an immersion blender is the easiest method, as you can leave the soup in the pot. If you'd rather use a regular blender you'll probably have to puree in batches.
• Once the soup is pureed and you can't see any more chunks, add the can of coconut milk (or milk/cream of your choice).
• Using the immersion blender again, blend the coconut milk into the soup. Using the blender again at this stage helps the texture to become very velvety. Add more salt and pepper, to your taste.
• Ladle the soup into bowls and serve with a dollop of sour cream, Greek yogurt, coconut yogurt or a swirl of cream (or coconut cream), and a sprinkle of chopped parsley (if you wish).

HEALTHY CARROT SOUP

Steps:

• Peel and chop the carrots and put in a blender with the ginger, turmeric, cayenne pepper, wholemeal bread, soured cream and vegetable stock. Blitz until smooth. Heat until piping hot. Swirl through some extra soured cream, or a sprinkling of cayenne, if you like.

GINGERED CARROT SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 minutes. Add 4 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.
• Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half and half and cumin. Season soup to taste with salt and pepper.

CARROT GINGER SOUP

Steps:

• In a large soup pot over medium heat, melt the butter. Add the onion, garlic, and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 6 minutes. Stir in the carrots and ginger and cook, stirring occasionally, for 5 minutes. Stir in the vegetable broth, thyme, bay leaf, and a few grindings of black pepper. Increase the heat to high. Bring to a boil and adjust the heat to boil gently for 5 minutes. Reduce the heat and simmer, partially covered, until the carrots are very soft, 20 to 25 minutes.
• Remove and discard the thyme sprigs and bay leaf. Transfer the soup in batches to the work bowl of a food processor and puree until very smooth. Pour the soup back into the soup pot and reheat over medium heat until hot. Stir in the milk. Season with salt and pepper to taste. Ladle the soup into 4 to 6 soup bowls and garnish with thyme leaves, if desired. Serve hot.
• In a large stockpot, place the onions, carrots, celery, leek, parsley, thyme, bay leaf, peppercorns, and 12 cups of water. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the broth is flavorful, 30 to 45 minutes.
• Strain the broth through a mesh strainer and discard the solids; do not press on the vegetables while straining or the broth will turn cloudy. Let cool.
• Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
• The most time-consuming part of this and the Butternut Squash Soup (page 43) is the chopping. You can buy the carrots or squash already chopped in many stores, but they're ridiculously expensive. To get ahead for the busy week without breaking the bank, spend a little time over the weekend peeling and chopping carrots and winter squash by hand or, even faster, by pulsing in the food processor. Place the chopped vegetables in a zip-top freezer bag and freeze until needed. The soups come together in no time when the chopping is done ahead.