Tasty Tuesday is about simple, plant-based food that nourishes without weighing the body down.
Today I’m sharing a Carrot, Ginger & Orange Peel Soup, lightly spiced, gently energizing and naturally aromatic.
Ingredients
- 1 small onion, chopped
- 1 lb (450 g) carrots, peeled and sliced
- 1 tsp fresh ginger, grated
- 1 strip orange peel (about 2 inches, no white pith)
- 3 cups filtered water
- Sea salt, to taste
Instructions:
- Add onion to a pot with a splash of water and cook gently until soft
- Stir in carrots and ginger; cook 1–2 minutes until fragrant
- Add remaining water and the orange peel
- Simmer gently for 20 minutes, until carrots are very tender
- Remove the orange peel and blend until smooth
- Season lightly with sea salt and serve warm
The carrots bring natural sweetness, the ginger adds soft warmth and the orange peel lifts the soup with a bright citrus aroma, clean, simple and soothing.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
