Über-healthy and satisfying, this delicious soup will keep you looking great in your swimsuit to boot. From 1 Pound a Day: The Martha’s Vineyard Diet Detox and Plan for a Lifetime of Healthy Eating by Roni DeLuz, RN, NJ, PhD and James Hester.
Recipe: Ginger Carrot Soup (2 Servings)
Ingredients:
- 1 quart unsalted vegetable broth or distilled water
- 1 cup chopped peeled carrots
- 1 cup chopped celery
- ½ cup chopped sweet potatoes
- ½-inch slice peeled fresh ginger, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon organic vanilla extract
- 1 teaspoon stevia
Method:
- Combine the broth or water, carrots, celery, sweet potatoes, ginger, cinnamon, cloves, and nutmeg in a medium pot. Bring to a boil over high heat. Reduce the heat to medium and simmer until the vegetables are tender, 15 to 20 minutes.
- Remove the vegetables with a slotted spoon and transfer to a blender or food processor. Add ¼ cup of the broth and puree until smooth. Add the vanilla and stevia and blend briefly to combine.
- Set aside one-half of the soup for your dinner portion. Refrigerate or freeze the remaining soup for later use.
- Divide the remaining broth among storage containers. Let the broth cool to room temperature. Cover and refrigerate or freeze for later use.
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