Carrot Pineapple Ginger Detox Soup Redux

A refreshing soup that revives the spirit, detoxes and fights jet lag; I’ve tweaked my original adaptation and revived the recipe with new photos. 

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A healthy, vibrantly orange soup with all the sweetness and nutritional value of carrots plus the anti-inflammatory properties of ginger and tropical allure of pineapple juice that’s unbeatable. Served chilled, it’s the perfect antidote for the unusual hot, humid “monsoon” weather that we’ve been experiencing in Southern California.

The inspiration for the soup happens to come from Osaka, Japan where we had lunch at the Rue d’Or restaurant in the St. Regis Hotel on the first day of our visit to see College Girl, who is now graduated from college and teaching English in Osaka. There are countless variations on carrot-ginger soups, but I’ve never come across one with pineapple. And I adore pineapple – must be my Hawaiian roots. You can find recipes for curry carrot-ginger soup, coconut carrot-ginger soup, etc. but you’re not going to find a carrot-ginger-pineapple soup except for right here, right now. And I’m glad you’ve somehow found my little blog so I can share it with you!

The story behind this delightful soup… Just a bit weary from traveling the past six days, we opted to  have lunch in the hotel rather than venture out looking for a place. We noticed the cute French bistro when we checked in the night before – it wasn’t Japanese food or sushi, but there would be plenty of time for that.

The interior was inviting with oversized scarlet lampshades lending a touch of whimsical to the decor, and our tummies were rumbling… easy decision. From start to finish, our meal was excellent, beginning with the perfect French roll and multigrain bread accompanied by sweet butter and a fabulous green tea salt. To celebrate, we splurged on a bottle of champagne while we noshed on bread and butter and mulled over the menu – presented on an iPad with vivid photographs.

We were pleasantly surprised with the excellent French fare:  the salad of Quail with Balsamic and Wild Mushrooms, Slow Cooked Lamb Saddle, Duck Confit, and Duck Breast with Raspberry and Lavender Polenta. Only the courteous staff and dessert of Taiyaki (a Japanese fish-shaped cake) filled with red bean and milk cream hinted at being in Japan. Rue d’Or served their Ginger Carrot Pineapple Detox  Soup chilled which was unexpected but definitely refreshing and thoroughly enjoyable. The pineapple distinguished it from any other carrot soup I’ve ever had and I vowed to replicate it at home.

Besides delicious, this silky smooth ocean of orange is healthy with a capital “H”. My rendition of Rue d’Or’s lovely soup is vegan, gluten free, dairy free, low sodium, paleo-friendly and good for your body. My original adaptation included a few sprigs of watercress as a garnish to add texture, color, and a peppery crunch that balances the sweet. Here slivers of multicolored radishes lend the texture, color and peppery crunch I desire along with a sprinkle of dried mint from Litehouse – their freeze dried herbs are magical and brings you the taste of fresh herbs year round. Also, I used white and purple-skinned carrots instead of basic orange, so the soup is not as orange as my previous version, but still as nutritious and flavorful.  So slurp away!

Carrot, Ginger, Pineapple Detox Soup

 

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

 

Carrot, ginger and pineapple come together in a silky sea of orange that's healthy with a capital "H". It's also vegan, gluten free, dairy free, low sodium, paleo-friendly and good for your body. So slurp away!

Author: Priscilla

Recipe type: Soup

Cuisine: Spa - Vegan

Serves: 3 as a Main

Ingredients

• 1 pound organic carrots, chopped
• 1 tablespoon sunflower oil
• 2 inch piece of fresh ginger root, peeled and grated
• 1-1/2 cup Almond Breeze almond coconut milk
• 1-1/2 cup pineapple juice
• ¼ teaspoon white pepper
• Watercress or thinly sliced radishes for garnish

Instructions

1. Wash and cut the carrots into 2 inch pieces. No need to peel if they are organic. Place carrots in blender or food processor and chop. Heat sunflower oil in a 3 quart heavy saucepan over medium-high heat. Add carrots and grated ginger to the saucepan and cook until softened, stirring to cook evenly, about 8 minutes.
2. Remove from heat. Add almond coconut milk, pineapple juice and white pepper. Transfer the mixture to your blender or food processor and puree. You can also use an immersion blender and puree the soup in the same pot, but it won’t be as smooth of a puree. I used my Ninja which I absolutely LOVE and set it to puree twice. Add salt if you must - but omit for reduced sodium diets.
3. The soup is excellent served chilled, but may be served hot as well. Garnish with watercress or chopped cilantro leaves and black sesame seeds for added texture.

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