As I mentioned in my previous post [Dark Chocolate Chip & Walnut Banana Layer Cake with Maple Glazed Walnuts], on Friday I underwent a pretty big oral surgery. I’m so excited to report the surgery went better than expected, the only real downside being a mandatory 2 week + liquid diet to keep the stitches and site safe. Delicious?
Whether you’ve recently undergone an extensive oral surgery, had your wisdom teeth out, or are just looking for a nourishing and lighter liquid feast, I wanted to take advantage of this bizarre culinary experience and share some of my favorite liquid and softer meals. It is so important, especially when you are healing, to fill your body with the nutrition it needs to ward off infection, regenerate, and optimally heal.
Today’s recipe is a vegan pureed roasted carrot and ginger soup. Bright orange carrots are not only nourishing and delicious, but a natural antiseptic, packed with colon cleansing fiber, and wound healing and liver cleansing vitamin A. This brothy soup also boasts a hearty helping of fresh ginger; ginger contains some of the most potent anti-inflammatory fighting substances and is a natural powerful painkiller. This bright and delicious soup is perfect on its own, served over brown rice or quinoa, or with a side or good crusty bread smothered in ripe avocado.
Cleansing Roasted Carrot Ginger Soup [makes 4 servings]
1.5 pounds (about 8 large) carrots, peeled and cubed
½ tablespoon olive oil
6 cups filtered water
1 large yellow onion, roughly chopped
2 large cloves garlic, peeled
1-inch piece ginger, peeled
salt & pepper to taste
Preheat oven to 375 degrees F, position rack in middle.
Divide the carrots in half. Place one half of the carrots on a foil lined rimmed baking sheet, season with salt and pepper to taste, then toss well with olive oil. Place in the oven and roast, tossing every few minutes, for 25 minutes or until carrots are fragrant, soft and slightly browned.
Meanwhile, in a large Dutch oven or heavy pot, bring water, onion, garlic and ginger to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes, or until onions are very soft. Add in remained half of carrots, cover, and continue to simmer for an additional 5 minutes or until carrots just begin to soften.
Remove from heat and allow soup to cool slightly. Using a slotted spoon, transfer softened vegetables to a blender, add the roasted carrots, and blend until completely smooth. Mix pureed vegetables back into cooking liquid and stir to combine. Enjoy!
Nutritional Information [per serving = 2 cups]
104 Calories, 21g Carbohydrates, 2.2g Fat, 2g Protein, 5.4g Fiber, 9.4g Sugar