Welcome to one of my tricks to staying in shape and feeling great! Detox soups! For my followers who have followed me from the start on my Instagram, you all know I love a soup. During the week especially, Ryan and I like to do 2 to 3 days where we only eat soups & juices to reset our stomachs and also help keep off those extra calories we ate over the weekend! I am posting 3 different of my favorite soups the next few days ! cook them all in one day and save them in the fridge for easy eating. hope you enjoy! xox
Ingredients
- ½ cup cooked red lentils
- ½ sweet potato, peeled and cut into cubes
- 3 carrots, peeled and roughly chopped
- 1 parsnip, peeled and roughly chopped
- 1 onion, peeled and cut into quarters
- 3 garlic cloves, crushed
- 1 teaspoon fresh turmeric root + turmeric powder
- 1 teaspoon cumin powder
- Pinch of chili powder
- ¼ teaspoon sea salt
- 1 cup homemade, or low sodium vegetable broth, warm
- 1 cup chicken broth, warm – just do 2 cups vegetable broth for vegan
- ½ inch piece of ginger peeled and grated
- 1 teaspoon Argan oil or coconut oil
- Fresh parsley, 1 teaspoon coconut milk (optional), to garnish
Instructions
- Preheat the oven to 329ºF.
- Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion and garlic; season with salt, chili, turmeric, and cumin; add the coconut oil and toss to combine.
- Roast for 20 minutes then transfers into the blender.
- Add the warm vegetable broth, grated ginger, grated turmeric, and cooked red lentils into the blender and process to obtain a smooth cream. Add extra broth if too thick.
- Serve warm, garnished with fresh parsley.
Carrot | Parsnip | Turmeric | Ginger | Red Lentil | Detox Soup
Ingredients
- ½ cup cooked red lentils
- ½ sweet potato peeled and cut into cubes
- 3 carrots peeled and roughly chopped
- 1 parsnip peeled and roughly chopped
- 1 onion peeled and cut into quarters
- 3 garlic cloves crushed
- 1 teaspoon fresh turmeric root + turmeric powder
- 1 teaspoon cumin powder
- Pinch of chili powder
- ¼ teaspoon sea salt
- 1 cup low sodium vegetable broth warm
- 1 cup chicken broth warm
- ½ inch piece of ginger peeled and grated
- 1 teaspoon Argan oil or coconut oil
- Fresh parsley 1 teaspoon coconut milk (optional), to garnish
Instructions
- Preheat the oven to 329ºF.
- Line a baking sheet with baking paper, add the sweet potato, carrots, parsnip, onion and garlic; season with salt, chili, turmeric, and cumin; add the coconut oil and toss to combine.
- Roast for 20 minutes then <g class="gr_ gr_72 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace gr-progress" id="72" data-gr-id="72">transfer</g> into the blender.
- Add the warm vegetable broth, grated ginger, grated turmeric, and cooked red lentils into the blender and process to obtain a smooth cream. Add extra broth if too thick.
- Serve warm, garnished with fresh parsley
Tracey
May 23, 2018Sounds delic! I will deft try it. Btw, i was just in Kyoto & couLd have bought the MAtcha Had i read about it on your blog beforehand. I guess ill have to get it On line. Grrrr….
Shayna Terese Taylor
May 23, 2018awe!! That’s where I discovered that matcha actually! I went 2 years ago and stumbled upon it. love Kyoto
Shayna Terese Taylor
May 23, 2018Where do you live? They also have a store in NYC
Tracey
May 23, 2018Kyoto is beautiful! I traveled Around Japan for 3 wks. It was an Incredible experience! I live in Dallas & saw the place On line. I thought it WOULD be cheaper In Kyoto website but w/ shipping, etc not so mUch
Shayna Terese Taylor
June 1, 2018yes unfortunately good quality matcha is a little pricy. But it is worth it in my eyes, especially if you drink it every day !xo