A moisturizing input, rich in fiber and vitamin A. Recipe from the book Bye bye kidney stones by Sandra Gressard, dietician-nutritionist.
This recipe helps achieve the recommended hydration objectives. In addition, carrot is an excellent nutritional ally: source of fiber, vitamin A, it is also alkalinizing. Do not hesitate to integrate it into your salads, grated or in crunching sticks.
Preparation : 15 min
Cooking : 20 min
Ingredients for 4 people
- 600 g of carrots
- 1 orange
- ½ mild pepper
- 1 garlic clove
- 2 strands of mint
- 2 pinches of turmeric
- 1 tsp. to s. ginger
- 1 poultry broth cube (organic, reduced in salt)
- Pepper
Preparation
Peel (simply wash if organic) and cut the carrots into rings. Press the orange and book the juice. Spanish and chop the mild half. Peel and chop the garlic. Peel and grate the ginger.
Bring a pot of water to a boil. Add the poultry broth cube, carrots and garlic. Pepper.
After recovery of boiling, cook for 15 min. Remove the excess water and mix the preparation until a smooth and homogeneous texture is obtained.
Add the orange juice, turmeric, grated ginger, soft chili and chopped mint. Reserve in the fridge.
Serve fresh.
Culinary tip
For a tangy button, replace the orange with grapefruit.
Other Gaspacho recipes:
-
Gaspacho Pepper-Framboise
-
Gaspacho with cucumber
-
Lemongrass carrot gaspacho
