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Carrot Zinger Soup
An easy and inexpensive soup to make, Carrot Zinger feels like you’re drinking good health…and it tastes delicious! It’s a perfect anti-dote for all of the holiday indulgences at this time of year. Served over brown rice, it makes a perfect warm meal-in-a-bowl.
- 1 tablespoon olive oil
- 2-3 large onions, chopped
- 3 pounds carrots, chopped
- 8 cloves garlic, peeled and minced
- 1 2-inch piece of fresh ginger, chopped small (use more or less to taste)
- 1 teaspoon lemon zest
- 5 cups water mixed with vegetarian boullion or vegetable broth
- ¼ cup Bragg Liquid Aminos or soy sauce
- Small dash cayenne pepper
- 1 tablespoon sesame oil
- 4 tablespoon sesame seeds, toasted
- ¼ cup cilantro, chopped
Heat olive oil in a deep soup pot. Add onions and stir until soft. Reduce heart and stir in carrots and garlic until the garlic is browned. (about 10 minutes). Add vegetable broth, pieces of ginger, and lemon zest, and simmer, covered, until carrots are soft (about 30 minutes). Stir soup occasionally throughout.
Puree soup with an immersion blender (best tool ever) or food processor. Stir in Braggs amino acids or soy sauce, cayenne pepper, sesame oil and sesame seeds. You may want to start tasting soup at this point to gauge how much of each seasoning to add.. Reheat if it’s not hot enough for you. Top with chopped cilantro (and yogurt if you want) and serve over brown rice for a warm, healthy, hearty winter meal.