Detoxelicious is Dena Dodd Perry’s soul food and fitness- inspired 10-day detox cleanse book, filled with flavor-packed, plant-based recipes. This book is intended to be a ten-day powerful yet practical self help book to assist you with your detoxification journey. Incorporating her experience with real people and integrative medical doctors, Detoxelicious aims to make time in the kitchen worth it, laying the groundwork for the reader’s delicious food-fitness journey. The dishes are designed to be dairy-free, sugar-free, grain-free, and plant-based, from Mother Nature for super busy people. This nourishing ginger carrot soup, rich with vitamin-A from beta carotene, biotin, and other anti-inflammatory benefits, is one of her favorites.
Perry says, “My Ginger Carrot Soup recipe is a must have for the new year! The natural combination of the sweetness of the carrots with the spiciness of the ginger is a match made in heaven. You can make this one ahead of time and just reheat it when needed. Use a steel pot or glass container if storing in the refrigerator.”
Ginger Carrot Soup
- 1/4 cup vegan butter
- 1 medium onion, peeled and chopped
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons minced fresh garlic
- 1 pound organic carrots, peeled and chopped
- 2 medium tomatoes, seeded and chopped
- 1 teaspoon grated lemon peel
- 3 cups vegetable broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- for garnish: 1 small carrot, peeled and grated, combined with 1/4 cup chopped cilantro or parsley
Melt vegan butter in heavy-bottomed soup pot over medium heat. Add onions, sauté for four minutes. Add ginger and garlic and cook one minute. Add chopped carrots, tomatoes, and lemon peel; cook an additional minute. Add vegetable broth, increase heat to high, and bring mixture to a boil. Reduce heat, cover partially, and simmer until carrots are very tender, 20-25 minutes.
Puree soup in batches in high-speed blender (or puree right in the pot with an immersion blender). Return soup to pot, add lemon juice, salt, and pepper. Stir to blend. Bring soup to gentle boil; thin if necessary with more broth or water. Test for seasoning. Ladle into soup bowls and garnish with 1 tablespoon of carrot-herb mixture.
To freeze: Cool soup completely in pot, then pour into large or individual serving-size airtight containers. Store in freezer for up to three months. Reheat gently, adding more broth if needed.
Detoxelicious is available through amazon.com.
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