An excellent cleanse meal - strengthening yet easy to digest

The other day, I attended a cooking workshop with one of my favourite ayurvedic cook book authors, Kate O'Donnell. We made this amazing, simple spring soup that I would love to share with you.

Carrots, you might say, but that’s not a spring veg, or?

Carrots can be stored over the winter in the sand in a dark space with the greens attached for a few months. Hence, they are good seasonal eating in spring, too.

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Ayurveda and Carrots

They are sweet in taste, which is not ideal for spring, that’s true, but they also have a bitter taste, which helps to balance the spring qualities.

Carrots are easy to digest and absorb.

Ayurveda appreciates carrots because of their healing qualities; they are anti-inflammatory and heal fresh wounds.

Their seeds are seen as aphrodisiacs. Because of their potency, however, they are not suitable during pregnancy; we are talking about the seeds only, as they can induce miscarriages.

But that’s not all; here are some healing qualities of carrots. They are:

building strength and stamina.
increasing appetite.
strengthening the eyes, nerves, and brain.
reducing gas.
great for convalescence.

Cooking with Carrots

Carrots are super easy to cook. Because of their wonderful taste, they are super tasty, just boiled or steamed.

They can also be oven-roasted, sauteed, or braised.

How to prepare Carrots ahead of Cooking

If you work with me regularly, you know that I am a big fan of planning and preparing your meals ahead of time. If you know what you will cook the week ahead, on Sunday, for example, you can prepare your carrots in this instance, clean and cut them as needed, and then store them in a glass container in the fridge, so cooking on busy days is a piece of cake.

Cooking this soup, you could also batch-grate ginger for the week ahead and add one tablespoon to this recipe.

Now to this recipe. Ginger adds spice and makes it a great cleanse recipe, both during spring and autumn cleanses. Coriander powder helps with digestion and absorption.

So, it’s healthy and super tasty. Here’s the recipe.: