THAI CARROT SOUP
(makes 4 servings)
INGREDIENTS
15 carrots, cut into 1 to 2-inch slices
32 ounces Pacific vegetable broth
2 tablespoons lemongrass
1 small Spanish onion, chopped
3 tablespoons curry (or to taste)
3 tablespoons Spike
1 tablespoon minced ginger
2 to 3 cloves garlic
Fresh cilantro
METHOD
Place the carrots, broth, lemongrass, and onion into a soup pot. Bring to a boil and simmer until the carrots are medium-soft (you should be able to pierce with a fork). Let it cool. Put small batches (about 2 cups at a time) of the mixture into your blender and purée. Once it’s all puréed, add the curry, Spike, ginger, and garlic until it suits your taste. Serve with fresh cilantro.
FROM: The Packaged Extremely Green Detox
