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
- 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)
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.