This recipe for creamy carrot soup with curry spices straddles both macrobiotic and whole foods cooking; the spices are not typical of Japanese macrobiotics, but possess anti-inflammatory properties that enhance those of carrots. Along with sweet potato, the carrot has a very high beta-carotene content. It is alkaline, cleans acidic blood, and is considered an anti-cancer food. Onions and leek expel excess mucus from the body, and are healing for the lungs. Not your ubiquitous carrot soup, this possesses layers of flavor that complement its healing properties.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 leek, chopped
- 1 sweet potato, peeled and chopped
- 1 clove garlic, chopped
- 1 small knob peeled fresh ginger root, chopped fine (about 1 tablespoon
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons sweet curry powder
- 1 bay leaf
- 1 ½ pounds carrots, peeled and chopped
- 4 cups vegetable broth
- Sea salt
Preparation:
Warm olive oil in a soup pot over medium heat. Add onion, leek, sweet potato and garlic, and cook 5 minutes, stirring occasionally. Add ginger, coriander, curry and bay leaf, and cook 2 minutes.
Add carrots and broth, along with 2 cups of water and 2 large pinches of sea salt. Bring to a boil, reduce heat, and simmer for 30 minutes, until carrots are very tender.
Remove soup from heat and discard bay leaf. Puree soup with a vertical blender until creamy. Adjust seasoning and serve.
Serves 4-6
Copyright 2009 by Jen Hoy
