I've read numerous blogs and Facebook posts about detoxing for the new year and just about every post calls for making a green juice. I love green juices as much as anyone, but it's a bit cold outside and I want something a little warm, but still clean and light. For me, that's always been Carrot Ginger Soup. No need to ring in anything new when you've got such a delicious staple around.
When I was in culinary school at Natural Gourmet Institute, we were tested on making this soup. I've always used a sweet potato but at NGI, we used a white potato or oatmeal as thickeners. (If using oatmeal, make sure to use gluten-free oatmeal, if you're gluten-free. Regular oatmeal can be cross-contaminated.) They all work, but I like the sweet potato as it helps maintain the vibrant orange color. It's not a bad idea to double the recipe.
CARROT GINGER SOUP
Generally when I'm pureeing a soup, I use the immersion blender. This is one of the few soups I feel it's better to puree with a blender because it makes for a smoother soup. Cool the soup and puree in batches. If the soup is too thick, add some more broth. Make adjustments with the ginger, lemon and salt. Don't be shy with the ginger as what makes this soup special is that extra flavor you're adding with the ginger and lemon. You can grate the ginger or make ginger juice by grating peeled ginger over a bowl covered with cheese cloth. Squeeze the gratings through the cheesecloth.
1 onion, peeled and chopped
1 tablespoon extra virgin olive oil or coconut oil
1/8 teaspoon sea salt
1 lb bag carrots, peeled and roughly chopped into chunks
½ medium sweet potato, peeled and cut into chucks
4 cups vegetable broth
Juice of a lemon, to taste
2 inches ginger, peeled and minced or made into ginger juice
Sea salt to taste.
Garnish: minced cilantro, sprigs of dill or orange peel
In a soup pot, saute the onion in the oil and the salt until translucent.
Add the carrots, sweet potato and the broth and bring to a boil. Lower the heat and simmer partially covered until the carrots and potato are tender, about 15 to 20 minutes. The smaller you chop them, the faster the cooking time.
Let the soup cool and then puree in batches in the blender. Only fill the blender about half way when pureeing. Return to the pot and add the ginger, adjust the stock, lemon juice, ginger and salt to taste. Serve with a garnish of cilantro, dill or orange peel.