(makes 4 servings)




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




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