Whenever I've eaten too much and need to feel clean inside again I make homemade soup. It's so easy to buy prepared soups nowadays that taste like homemade but a glance at the label tells you that they are, in fact, a processed food with lots of ingredients you don't really want or need. Like MSG, too much sodium, starches and bad oils. You don't need to slave over the stove to make a healthy homemade soup; making soup from scratch is often quick, easy and delicious.
Today I made some carrot soup which isn't especially cleansing, as a light brothy soup would be, but I was in the mood for some thick, orangey goodness. This is a very rough recipe as soups should be customised to your own preferences for seasonings and thickness.
- dice a small onion (or a half a large one) and put in a heavy pot with 2 Tbsp olive oil on medium heat; stir frequently
- take 4 or 5 large carrots and roughly chop; add them to pan once onions are transparent, about 5 min
- now add all your spices and ensure they and the carrots all get coated in the oil
** I used 1/2 tsp cumin, 1 tsp ginger, 1 tsp turmeric for colour and health properties, a pinch of salt and a shake of pepper
** you could try dried parsley, tarragon, thyme, sage, a bay leaf
- continue to saute spices for 2 minutes tobring out their flavour and then add enough boiling water to completely cover the vegetables; about 3-4 cups
- after about 20 minutes of simmering, your carrots should be cooked though
- cool for about 10 minutes before putting in the blender (or it will explode)
- if using an immersion blender, simply puree at your own pace
- soup should be thick, and this allows you to add additional liquids now for taste
- add in 1/4 cup orange juice, and 1/2 bouillon cube (veggie or chicken) now if desired
** I confess that at this point I also added in 1/4 cup of cream for added mouth-feel
- bring the soup up to simmer again on the stove and then it's ready to eat!
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