The second recipe I was able to make using the remaining juice pulp from my refreshing carrot-ginger juice is this wholesome and flavor packed coconut lime soup. It’s slightly spicy, but the creamy coconut balances out the kick. Whenever my husband or myself are feeling under the weather this is our go-to meal. It’s more often than not our salvation when battling an icky upper respiratory infection. It can clear your sinuses right up, guaranteed. Beyond the healing vibe of this soup—it’s aroma emanates into your olfactory comforting your very core—there is a wealth of nutrition ready to help you beat whatever little bug you may have caught or give you strength to press forward in stressful times. This warming soup gives a great metabolism boost, and can be easily made vegan by swapping the free-range organic chicken for tofu, or just extra veggies. A large batch of soup will keep you happy for days, and the taste gets even better after a day or two in the refrigerator. It’s kind of amazing to see how many vegetables can be combined to create what I would joke is pure liquid bliss. No, but seriously, it is.
2 pounds of chicken or 2 packages of tofu
32 ounces of vegetable stock
2 cups of water
1 can of coconut cream or coconut milk
3 cups of carrot-ginger pulp (made from the juice of 10 carrots and 6-8 inches of ginger)
1 cup of chopped broccoli
1 large onion (chopped)
4 sticks of celery (chopped)
2 bell peppers (chopped)
3 tbsp minced garlic
½ cup of fresh lime juice
¼ cup coconut oil (for sauteeing the vegetables)
1 tsp. curry powder
¼ tsp. cinnamon
½ tsp. ginger powder
¼ tsp. chili powder
¼ tsp. paprika
½ tsp. cayenne pepper
½ tsp. white pepper
½ tsp. sea salt
Baby kale leaves or alfalfa sprouts
1. ) Boil your chicken for 5 minutes in a separate sauce pan. Then in a food processor, shred the chicken until no large pieces remain.
2. )In a large sauce pan, heated to medium high, add the coconut oil, then add the chopped vegetables, and seasonings. Saute the veggies until they are just beginning to look tender.
3.) Now add the vegetable stock,water, coconut cream, lime juice and shredded chicken.
4.) Bring to a boil for 3 minutes then reduce heat to medium-low and cover. Let the soup sit here cooking on a low temperature for about 30-45 minutes.
Serve your soup topped with some cilantro, sliced avocado, and some baby kale or sprouts for added goodness.