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Carrot and Yam Soup with Citrus and Spices (with Immune Broth)
Carrot and Yam Soup with Citrus and Spices
Adapted From Love Soup, By Anna Thomas - Deb Soule's Favorite Soup Book
Ingredients
1 or 2 large organic yams (1.25 to 2 pounds)
1 large onion
1 pinch of salt
1 pound of organic carrots
½ pound of organic parsnips
¼ pound peeled and sliced organic celeriac root
3 cups of water (or homemade soup stock)
1 tsp sea salt
1 inch stick of cinnamon
½ tsp of coriander seeds (lightly toasted & ground)
¼ tsp of nutmeg
1 pinch of cayenne pepper
1 organic orange rind (grated)
3 TBL of fresh organic lemon juice
1 ice cube of Immune Broth (added to each bowl)
Olive oil to saute with
Directions
Preheat oven to 375F. Roast the organic yams. Pierce them a few times with a fork and bake until totally soft - 45 minutes. Allow to cool, and peel. Chop and saute onion in olive oil with a pinch of salt until soft and lightly brown. Slice the organic carrots, parsnips and celeriac root and combine in a soup pot with 3 cups of water (or homemade soup stock), sea salt, stick of cinnamon, ground coriander seeds, nutmeg and pinch of cayenne pepper. Simmer together, covered, until tender - about ½ hour. Add roasted yam and onion, grated orange rind, fresh organic lemon juice, and salt. Add a bit more water if needed. Blend in small batches until totally smooth. Readjust seasonings. When serving hot, place one ice cube of Immune Broth in each person’s bowl, ladle in hot steaming soup. The ice cube will melt and the benefits of the Immune Broth will be imparted to all eaters!
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