I spent my Sunday cooking and getting ready to start “The Plan”, It is written by a woman named Lyn-Genet Recitas. Some people do The Plan for weight loss, which for me is a nice side effect. I personally do it for a food reset, and to test for food sensitivities. It has been a few years since I have done it, so I am due. I love testing and eliminating foods that cause inflammation and an extra struggle for my body. The one food last time I tested that my body didn’t like was tomatoes, I gained an instant 2 pounds the day after eating them. I always like to try to eat optimal foods, so my body is happy and not working any harder than it must.

According to Lyn the weight gain is a sign of inflammation, swelling (water retention). She has tested thousands of people with different foods and the list of foods that 85% of the people are sensitive to is shocking! Turkey, oatmeal, black beans, Greek yogurt, tomato sauce. The list goes on, not the foods I would expect at all. So, I thought I would share because I and many people I know have had great results shifting their foods to have a better benefit on their body, plus the bonus weight loss.

About the plan

Lyn-Genet Recitas reveals the surprising truth behind what makes people pack on the pounds. Carbs and portion sizes, it turns out, are not the problem. Foods that are revered by traditional weight loss programs, such as turkey, eggs, cauliflower, beans, and tomatoes, may be healthy in a vacuum, but when combined with each person’s unique chemistry, they can cause a toxic reaction that triggers weight gain, premature aging, inflammation, and a host of health problems including constipation, migraines, joint pain, and depression. It is a interesting read and the Plan works.

Today I’m making the carrot ginger soup. It is one of my favorites from The Plan and a very simple recipe, below is my slightly augmented version.

makes 5 quarts
It can be cut down or divided into portions and kept in the freezer to make life easier. Meal plan people!

1 tbsp ground cinnamon
1 tbsp ground cumin
1 tbsp freshly ground black pepper
1 tsp ground cloves
1 tsp cardamom
1/2 tsp turmeric
1/2 tsp allspice
7 quarts water
5 lbs carrots, scrubbed and chopped
2 large red onions, chopped
3 large zucchinis, chopped
8 cloves garlic, peeled
5 to 6 inches fresh ginger, peeled
2 tbsp extra virgin olive oil
raw pumpkin seeds for garnish

1. Combine Cinnamon, cumin, black pepper, cloves, cardamom, turmeric, and allspice in a dry skillet over medium-low heat and cook, stirring constantly, for 30 seconds.

2. In a large stock pot, combine water, carrots, onions, zucchini, garlic, ginger, and olive oil; add toasted spices. Bring water to a boil and then let simmer for 45 minutes, until carrots are soft.

3. Reserve 2 to 4 quarts of the broth in 16-ounce containers and freeze for future soup stocks.

The Stock removed before pureeing.

4.Transfer remaining soup to a blender in batches and puree. (Let the soup cool down a bit before pureeing) I then return the blended soup to the stock pot and mix well that way the spices are more evenly distributed. They are heavy and tend to sink to the bottom.

I serve it with a garnish of raw pumpkin seeds on top it adds a nice little crunch.

Soup Garnished with raw pumpkin seeds, Purple Basil and Dianthus from my garden.


I choose not to peel carrots for soups it’s a time saver, less wasteful and it is perfectly safe to just scrub the dirt off and chop them up.

If you have left over ginger throw it in a baggie and freeze it. No need to thaw, just peel and grate as usual. No more spoiled, wasted ginger root.

You can also add one 14oz can of full-fat unsweetened coconut milk for a creamier soup.

Add 5 to 6 Vietnamese chili peppers while cooking for a spicier soup!

I hope you will enjoy this healthy and delicious soup. Check out Lyn Genets book The Plan!

If you like this recipe follow the blog! there is a link at the bottom of the page to join.

Thank you,



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