I know it is July and the weather is at an all time high. Especially in New York City, we’ve been experiencing a pretty hot and humid heatwave these last few days, but my body was CRAVING some warm soup! Typically during the hot months, I tend to eat a lot of “cooling” foods like cucumbers, celery, watermelon, even spinach is considered cooling in Chinese Medicine. Following this method can help with your inner temperature, and even help your body stay cool if you are sensitive to the warmer temperature. Despite all of this, I was craving some soup so I decided to listen to my body, (as always!) and raid my refrigerator to see what soup I could create.
Based on what I had in my kitchen, I decided to create a Cashew Ginger Carrotsoup. Tastes even better than it sounds! The cashews give the soup a nice hearty base, while the carrot gives us added nutritional value and a beautifully vibrant color, and the ginger gives us a nice spicy bite to it.
Carrots contains high levels of carotenoids which has been know to decrease chances of breast cancer by 20%! Researchers have also found that carrot juice can even decrease other cancers like colon, prostate, lung, cervix and bladder cancers by 50%! Carrots are also perfect liver fuel. Our livers are probably the most important organ in our bodies, without a properly functioning, healthy liver, our body cannot detoxify our bodies leading to all sorts of diseases.
Ginger is an excellent aid for the digestive system, plus it is a powerful anti-inflammatory. Adding ginger to our meals, juices or smoothies daily is ideal if we want to reap all of the nutritional benefits ginger has to offer. Ginger promotes a healthy functioning immune system, giving our bodies the boost it needs to fight off any disease, bacterial infection, virus or inflammation. Ginger also helps support blood circulation in the body, many people suffer from poor circulation due to poor diet and lack of movement and exercise.
Cashew Ginger Carrot Soup
(Makes 5 one-cup servings)
Ingredients: -1/3 cup of cashews (soaked for 30 minutes) -1 pound of organic carrots, peeled and cut into chunks -1 cup of unsweetened Silk’s Coconut Milk (or Almond milk) -Juice of one organic lemon -4 cups of water -1 tbsp of olive oil -2 tbsp of fresh grated ginger -2 cloves of crushed garlic -3/4 cup of crushed onion -organic hemp seeds for garnish (optional) -sprinkle of cinnamon -sprinkle of cumin -sprinkle of turmeric (optional)
Directions: -Place carrots and water in a medium sauce pan and bring to a boil. -Cover saucepan and let carrots cook until they are fork tender, about 10-15 minutes -Heat olive oil in a skillet over medium heat, add onions and cook until they are translucent. Add ginger, garlic, cinnamon, cumin, and turmeric and cook until onions are soft. -Place carrots, onion mixture, soaked cashews and lemon juice in food processor and puree until mixture is smooth and of soup consistency, adding the coconut milk as necessary to thin. -Heat over stove or serve chilled. -Top with hemp seeds and enjoy!
If you recreate this recipe, share it to your social media and tag #TheCleanEatingChick so I can see your creations!
*This recipe for Cashew Ginger Carrot soup is vegan, and gluten-free making it a healthy and guilt free dish!