CARROT GINGER SOUP 2 pounds carrots 4 cups vegetable broth 1 Tbsp. coconut oil 1 cup chopped onion ½ cup fennel, chopped 2 garlic cloves, minced 2 Tbsp. grated ginger 1 tsp. salt ¼ tsp. cumin ¼ tsp. cinnamon ¼ tsp. dried mint 3 Tbsp. fresh lemon juice Cook carrots in vegetable broth 10-15 minutes. Sauté onions, fennel and garlic over medium heat for about 5 minutes. Add ginger, salt, and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes. Stir in lemon juice. Combine in blender and puree Health Coach Debbie
Posted on: Sat, 07 Sep 2013 15:57:05 +0000
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