Hormones a bit out of control? Maybe carrot juice might be the answer. Carrots are loaded with a good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. But did you know raw carrots can actually help with absorbing estrogen.
According to research, carrots contain unique undigestible fibers to help detox excess estrogen from the body.
Raw carrots also have been found to help by preventing the reabsorption of estrogen from the intestine, which in turn helps the liver be more effective in regulating our metabolism. We know that when estrogen is out of balance, it can cause weight gain, water retention, bloating and fat increase. Consuming foods high in fiber helps you to eliminate toxins and waste from the body that can also contribute to these concerns.
The recipe below will help give you the benefits of the whole carrot, through juicing the carrots and in this delicious Carrot and Sweet Potato Soup, by using the high fibrous pulp from the juice.
I must stress, there’s greater benefits from eating the carrots raw, so you can also shred them up, add a little apple cider vinegar, olive oil, a bit of honey, and season with sea salt and black pepper, toss in a bowl and you have a salad, estrogen absorbing salad.
I hope you enjoy the recipe and remember to always Set the Table with Love.
Carrot Ginger Juice
- 4 carrots
- 2 orange, peeled
- 2.5 inch fresh ginger
- Peel the oranges add to the juicer.
- Cut the ends of your carrots and roughly chop. Scrape the skin off the ginger with a spoon and add to the juicer.
- Pour into glasses and drink straight away, or place in the fridge for up to a day!
Carrot Ginger and Sweet Potato Soup
- 1 tablespoon coconut oil
- 2 cups chopped yellow (sweet) onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon ginger powder
- 4 cups low-sodium vegetable broth, plus more if needed
- Pulp from carrot juice
- One large baked sweet potato
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- Up to ¼ teaspoon cayenne pepper (optional, if you like spice)
- 1/2 cup coconut milk
- In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.
- Add the carrot pulp, sweet potatoes, seasonings and sea salt, Stir, then the vegetable broth. Stir until combined.
- Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.
- Ladle the soup carefully into a blender. Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth.
- Taste, and season with salt and black pepper or more cayenne pepper, if needed. Transfer the soup back to the pot, add 1/2 cup of coconut milk and stir and cook on medium heat for a 2-3 minutes, until heated up.
- Ladle the soup into bowls and top with spicy chickpeas, purple thai basil and drizzle with coconut milk.