Carrot + Fresh Lemon Soup
I've got the sniffles, the body aches and the "can't be f''s" at the moment, and all I'm craving is soup. Silky smooth soup that I don't have to chew. Food that is a cinch to make and that actually makes me feel like I'm giving my body a fighting chance!
I'm really not very pleasant when I'm sick.
Carrot and Fresh Lemon Soup
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Serves 4
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12 carrots, chopped into chunks | 250ml (1 cup) coconut milk | 500ml (2 cups) stock | Coconut oil | 1 brown onion, chopped | 2 garlic cloves, minced | knob of ginger, peeled and grated | 1 tsp ground cumin | 1 tsp ground cinnamon | Zest and juice of a lemon
- Add carrots to a saucepan of boiling water and cook for approx. 10-15 minutes, or until tender. Drain.
- Place in afood processor with the coconut milk and stock and blend until creamy.
- Meanwhile, heat a large saucepan over medium heat, adding some coconut oil. Saute the onion and garlic for a few minutes before adding the spices to cook for a few more minutes, releasing their flavour. Add the lemon juice and zest along with the carrot mixture and stir until warmed through.
Carrots are best known for their rich supply of the antioxidant (beta-carotene).
Did you know our wonderful bodies actually convert beta-carotene into vitamin A, which helps prevent cell damage and premature aging?
Vitamin A, along with vitamin C (which is also found in the humble carrot) can help keep your skin supple (especially as we age and our production of collagen and elastin slows down), as well as promote smooth, shiny hair.
They’re also much cheaper than some of the skin creams I buy too!