As we head into the last day of the Nourishing Foods Summer Cleanse, I am excited to have an all liquids day. By leaving out solid food, my small intestine gets mopped and polished instead of having to work so hard on breaking down food. I am having a smoothie for breakfast and a blended soup for lunch and dinner. This Healing Carrot Soup is one of the soups I am making today.
This soup is made with fresh carrots, bright spices and a squeeze of lemon.
I love this soup for 2 reasons. First, because the spices add an enjoyable complexity of flavor. Second, they contain unique medicinal properties to soothe the lining of our digestive track and boost our digestive strength.
Ginger stimulates the digestive juices. It soothes and relaxes our intestinal tract. It supports healthy microbes and a healthy intestinal wall for better nutrient assimilation.
Turmeric is famous for being anti-inflammatory. The active ingredient curcumin calms the upper digestive system by getting rid of gas. Turmeric increases absorption in the intestines and promotes good intestinal flora.
Coriander is the most cooling of the digestive spices. It prevents and relieves gas from the intestinal tract.
Cumin is the most powerful digestive spice. It supports the proliferation of good microbes as well as detoxification of the intestinal tract.
I use a technique known as tadka in Indian cuisine. It is a final sizzling of cumin and mustard seeds in coconut oil to add an extra blast of flavor. I add cayenne and Jalapeno pepper to give the soup a little heat but if you don’t like hot spice leave them out.
Get the freshest carrots you can find. The ones with the greens on top from the farmers market are great. Look for young carrots, long and slender, which tend to be fresher and tastier than the fat ones that come in jumbo bags. This soup is good hot or cold.
A squeeze of lemon when serving balances the flavors.Print
The carrots seasoned with bright spices stimulate the digestive juices.
- 3 tablespoons coconut oil, or ghee, divided
- 1 large onion, thinly sliced (about 3 cups)
- 1 tablespoon chopped ginger
- 2 teaspoons minced garlic
- 1 tablespoon turmeric
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne (optional)
- Celtic sea salt
- 1 ½ pounds young carrots, peeled and cut into 1-inch pieces, (4 cups)*
- 6 cups water or broth
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small jalapeno or serrano pepper, seeds removed, finely chopped (optional)
- ¼ teaspoon black pepper
- 1/2 cup cilantro, chopped
- Cilantro leaves for garnish
- Lemon wedges, for serving
- Put a heavy-bottomed soup pot over medium-high heat and add 2 tablespoons coconut oil.
- When oil is hot, add onions and cook, stirring, for about 5 minutes, or until onions are lightly browned.
- Add ginger, garlic, turmeric, coriander and cayenne and cook for one minute, or just until fragrant.
- Add carrots, salt and 6 cups water. Raise the heat and bring to a brisk simmer, then put on the lid and turn heat to low.
- Cook until the carrots are tender, about 15 minutes. Remove from stove and let cool slightly.
- Purée in a blender in batches, and return to soup pot. Thin with water if necessary; the soup should not be too thick. Set aside.
Meanwhile, make the Tadka
- Heat remaining tablespoon of coconut oil in a small pan over medium-high heat. When hot, add mustard seeds, cumin seeds and jalapeno pepper.
- Cook for one minute, or until spices are fragrant and beginning to pop.
- Pour the spices and oil into the soup along with the chopped cilantro and black pepper.
- Stir to combine. Taste to adjust salt.
Serving the Soup
- Reheat soup and serve garnished with cilantro leaves. Give each bowl a generous squeeze of lemon.
Peeling is optional if the carrots are organic. If they are young, thin carrots don’t bother but if they are older thick carrots the soup will taste better if you peel them.
- Category: Soup
- Cuisine: Paleo, Vegan, Gluten Free, Healthy
Enjoy the recipe and let me know if you have ever done all liquid day.