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.
Ginger Carrot Soup
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
1. 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.
2. 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.
3. Set aside one-half of the soup for your dinner portion. Refrigerate or freeze the remaining soup for later use.
4. 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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