Carrot Ginger Soup
Colonic Westchester
This versatile soup can be prepared either with Magic Mineral Broth or using the carrot cooking liquid as your stock.
Soup
3 pounds carrots washed and cut into 1" pieces
8 cups cold water or Magic Mineral Broth
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
2 cups chopped yellow onions
2 teaspoons grated fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground coriander
1 small pinch of red pepper flakes
1/8 teaspoon maple syrup (optional)
In a 6 to 8‐quart pot, heat the olive oil or water over medium heat. Add the onions with a pinch of salt and sauté until golden.
Add the carrots, ginger, curry, cumin, cinnamon, allspice, coriander, and red pepper flakes and stir to combine.
Deglaze the pan with 1 cup of water or broth, and then add the remaining 7 cups of liquid with 1 teaspoon of salt. Cook until the carrots are tender, about 20 minutes.
© 2008 Rebecca Katz. Recipe from One Bite at a Time
