Wednesday, January 30, 2013

Carrot Ginger Soup

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 8quart 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

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