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 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