Clean Eating Carrot Soup - Slimming Solutions

Clean Eating Carrot Soup

clean eating carrot soupThere is nothing more satisfying than a hot bowl of soup on a cold evening.

This dish can easily be turned into a vegetarian or vegan meal, depending on your choice of cooking stock and garnishes.

From fridge to table in less than 2 hours! Enjoy

Serves 6
15 minutes prepping time
95 minutes cooking time

Nutritional value per serving:

Calories: 301
Calories from fat: 175
Protein: 8g
Carbs: 27g
Total fat: 20g
Saturated fat: 16g
Trans fat: 0g
Fibre:  5g
Sodium: 709mg
Cholesterol: 0mg
Sugar: 11g

What you’ll need:

120ml of melted coconut butter
(if unavailable, use extra virgin olive oil)
240ml of onion, peeled and chopped
1.4L coarsely chopped sweet carrots
1 large sweet potato, peeled and chopped
2 gloves of garlic, passed through a garlic press
1.7L low-sodium chicken broth
Freshly ground white pepper, to taste
1 tbsp sea salt
Juice of 2 fresh oranges
2 tbsp of fresh ginger, grated


How to make:

  1.  Place the coconut butter into a stockpot.  Heat over a medium to high flame.  Add onion and sauté until soft, about 5 minutes.
  2. Add the carrots, sweet potato and garlic.  Cook until vegetables soften, about 15 minutes.
  3. Remove from the heat and add chicken broth, pepper and salt.  Return to the heat over a medium to high flame.
  4. When boiling, reduce the heat and add the orange juice and freshly grated ginger.  Simmer for 1 hour.
  5. Meanwhile, if garnishing with ginger, brush ginger with olive oil and bake at 200?c until crisp.
  6. Using a blender, puree soup.  Ladle into soup bowls and serve hot.

Source: The Eat-Clean Diet Recharged from New York Times best-selling author Tosca Reno.

Clean eating