Dinner: Beet & Carrot Soup (the prettiest soup)
A nutrient-dense grounding soup is a beneficial way to exit the cleanse. If you don’t care for beets - swap with a potato or squash.
Ingredients:
1 tbsp ghee or coconut oil (for a vegan option)
1 small-medium beet, peeled and diced
3 large carrots, peeled and diced
1/2 cup red lentils (for protein and extra creaminess)
1 tsp cumin
1/2 tsp fennel seeds
1 tsp turmeric powder
1 tsp coriander powder
1 tsp fresh ginger, grated
1 bay leaf (optional)
4 cups (32 oz) of broth (your preference)
Salt and pepper to taste
Squeeze of lemon
Fresh parsley, chopped (for garnish)
Instructions:
Prep the Vegetables: Peel and dice the beet and carrot into small pieces. Rinse the red lentils under cold water until the water runs clear.
Heat Spices: In a medium pot, heat the ghee or coconut oil over medium heat. Add the spices, bay leaf, and sauté for about 1 minute until they release their aroma.
Add Grated Ginger Add the grated ginger to the pot. Stir for about 30 seconds to release the flavors.
Add Vegetables and Lentils: Add the diced beet, carrot, and red lentils to the pot. Stir to coat them with the spices.
Add Liquid: Pour in the broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25-30 minutes, or until the beets, carrots, and lentils are tender. Add more liquid as needed.
Blend: Blend the mixture in a heat-appropriate blender or use an immersion blender. Add liquid as needed.
Season and Serve: Add salt, pepper and lemon to taste. Garnish with fresh parsley and serve warm with a side of sourdough.
Ayurvedic Benefits:
Digestive Benefits: Beets and carrots are naturally sweet, grounding, and easy to digest. The fennel and cumin seeds aid in digestion and reduce bloating, while the ginger and turmeric support gut health and reduce inflammation.
Optional Additions: You can add a small handful of spinach or leafy greens toward the end of cooking for added nutrition.