This recipe for carrot apple ginger soup is an excellent way to keep your diet alkaline. Carrots, apples, and ginger are highly alkaline, and creamy cashews add even more nutrition along with important minerals. Staying alkaline is easy when you learn to incorporate meals centered around vegetable, fruits, and nuts, either raw or cooked with alkaline water.
Vegan Carrot Apple Ginger Soup as Part of an Alkaline Diet
Colorful, fragrant, and bursting with flavor, this delicious soup is also rich with antioxidants, vitamins, and minerals. High in fiber and low in fat, you can make it in just 30 minutes or less. It’s an excellent source of Vitamins A, B6 and K, and vital phytonutrients such as beta carotene, known to be protective against heart disease. Fresh ginger’s distinctive flavor adds warmth and spiciness along with its anti-inflammatory and highly alkaline qualities while providing 12% of the daily recommended amount of Vitamin B6.
Soup Is an Easy Way to Maintain an Alkaline Diet
Highly alkaline ingredients make up this soup: carrots, apples, fresh ginger, cashews, almond milk and vegetable broth. These foods contribute to keeping your diet alkaline while keeping your nutrition at its peak.
If you’re trying to maintain an alkaline diet but are challenged by not finding what you need outside your own kitchen, get in the habit of making a double batch of soup and freezing half. Just heat it in the microwave and take it along in an insulated bottle so you can easily keep to your alkaline diet. If you are using organic carrots and apples (highly recommended!), you don’t have to peel them, just scrub them thoroughly before using.
Steam the carrots and apple not much more than 5 minutes to retain the minerals. Freshly grated ginger root is the key to this soup’s vibrant flavor and alkalinity, so don’t substitute powdered ginger.
Carrot Apple Ginger Soup
- 1 pound carrots
- 1 large apple
- 4 cups low sodium vegetable broth
- ½ cup raw cashews
- 1 tablespoon freshly grated ginger root (a microplane works best for this)
- 1 tablespoon unsweetened and unflavored almond milk (or other plant milk of your choice)
- fine sea salt to taste
Soak the cashews covered with alkaline water for at least 8 hours. Drain the cashews and add to a mini food processor, add the almond milk and ginger root and process until very smooth. If the mixture is very thick, add more almond milk a small bit at a time. The result should be slightly pourable.
Peel the carrots and cut into 1” chunks. Peel and core the apple and cut into chunks. Steam the apple and the carrots together until both are very tender, about 5 minutes. Put them into a large soup pot to cool slightly.
Add the vegetable broth and puree the soup with an immersion blender until there are no lumps. You can also do this in a food processor, or blender, but first make sure the soup is at room temperature.
Pour the soup into a large pot and stir in the cashew-ginger mixture. Add at least 2 teaspoons of the salt, stir well and check the taste. It should be bright and with a nice “bite” of ginger taste.
Heat the soup before serving but don’t let it boil. The soup keeps well in the refrigerator for 3 days and it also freezes well.