Carrot & Coriander Soup

This is a velvety soup that can be in your bowl in just 20 minutes.
Read Below.

The combination of beta carotene rich carrots and sweet potato, with corrriander and cilantro (also known as Chinese parley), creates a perfect bowl full of gut healing goodness, that will help to create beauty and balance from the inside out.

The vitamin A in the orange veggies (via beta carotene) is brilliant for our healing the muscous membranes ( lining the mouth, nose, trachea, lungs, stomach, intestines, and bladder), as well as for immune boosting, and eye and vision health. It is also an essential vitamin for beautiful skin, hair and nails.

Corriander (the seed portion of the cilantro plant) is well known and used in Avuyvedics as a digestive aide, and helps to ease digestive discomfort as it is antispasmodic. It is also a powerful beauty aide that directly nourishes the skin. Corriander also nourishes our moods and our minds through it's blood sugar balancing effects.

Cilantro (the leaf portion of the plant) is invaluable for extracting heavy metals and toxins, lowering inflammation and releasing stagnation in our tissues, blood and lymph. It is an amazing liver support herb, as well as a powerful adrenal and hormone balancing aide.

The soup is flavourful, yet gentle on the sensitive gut. It is free of most common allergens and food intolerances, and is both paleo and vegan.

The image below shows the vibrant colours of the soup before the two halves are mixed together. :)

Ingredients

-  1 tbsp olive oil (or veggie stock)
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/2 tsp fresh minced ginger
-  1/4 freshly grated nutmeg
- 2 tsp ground Corriander
- 450 grams/ 1lb carrots, chopped
- 1.2 litres organic vegetable stock (plus more to get desired consistency after blending)
- 1 small-medium chopped organic sweet potato
-  1/4 of a supermarket bunch of fresh cilantro (about 1/4- 1/3 cup chopped and loosely packed)
- unrefined sea salt and fresh ground pepper to taste

*optional:  1 tsp veggie stock powder for extra richness


1.)  Saute the onion in olive oil, over medium heat until tender.

2.)  Add the garlic, coriander, ginger, nutmeg and sweet potato, and cook for 1 minute.

3.)  Add in the carrots and bring to a boil.  Cover and cook over medium-low heat until fork tender (approx. 15 minutes).   

4.) Place half of the soup in a blender and blend until smooth. Blend the next half of the soup with the fresh cilantro. Stir all of the soup back together until well mixed.

5.) Season with sea salt and pepper as desired.

6.) Scoop into your bowl (or mug) and enjoy it as it is, or try one of these tasty toppings:  
- chopped fresh cilantro
- drizzle with EVOO
- toasted pumpkin seeds
- dollop of cashew cream or coconut cream