A Cooling Carrot & Kale Detox Soup For Summer

Soup is a great way to get immune-building nutrients and detoxifying antioxidants into your diet. In the spring and summer, soup can be a lighter version of the heavy soups we consume in the fall and winter. By lightly cooking soup, meaning a quick sauté and just a few minutes on the stovetop, you’ll have a light, nourishing, feel-good dish, filled with the vitamins and minerals your body needs.

This carrot and kale soup is a light and refreshing dish that can be served hot or cold, depending on your mood.

A Cooling Carrot & Kale Detox Soup For Summer

Serves 4-6

Ingredients

  • 3 cup Tuscan kale
  • 2 medium carrots
  • 2 cups coconut milk
  • 1 clove of garlic
  • 2 Tbsp. fresh ginger
  • ¼ tsp. turmeric
  • 1 Tbsp. olive or coconut oil
  • Sea salt and pepper
  • Chives for garnish (optional)

Directions

Chop kale into small pieces and grate carrots.

Mince ginger and garlic.

In a medium saucepan pour olive or coconut oil and garlic, gently sauté on a low temperature setting.

Add kale, and carrots and stir. Continue to sauté for approximately 5-8 minutes.

When the carrots and kale have begun to softened, add the coconut milk, mix thoroughly, and continue cooking for another 8-12 minutes, depending on how well cooked you want the ingredients to be.

Add the turmeric. Add sea salt and pepper to taste. Stir.

Garnish with garlic or onion chives.

Enjoy!

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