A tasty recipe from my new book, Hot Detox, this soup is traditionally prepared in India for people with digestive troubles. Carrots contain a phytonutrient called falcarinol, currently being researched for its ability to fight intestinal cancer. The vanilla, ginger and cinnamon make this soup so comforting, you will want to make it again and again. Click here to learn more about my new book.
4 cups thinly sliced carrots
3 cups organic bone or vegetable broth
1/3 cup Hemp Hearts
3 tbsp organic lemon juice
2 tsp freshly grated ginger or 1 tsp ground ginger
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/2 tsp ground turmeric
1 tsp pink rock or gray sea salt
1/2 cup cooked lentils (for the exta protein), plus 1 cup extra broth
2 tbsp raw pumpkin seeds
1 tbsp sunflower lecithin powder
1/4 cup organic coconut milk
1. In a soup pot, bring the carrots and broth to a boil. Reduce the heat, cover and simmer for 10 minutes.
2. Add the rest of the soup ingredients, including the lentils if using, and mix to combine. Transfer to a blender (you may need to do this in 2 batches) and blend until smooth. Be careful to hold down the blender lid as the hot soup will expand and the lid could pop off.
3. If desired, serve topped with the onion flakes, pumpkin seeds and/or coconut yogurt or coconut milk.
Makes 6 cups.