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Spicy Carrot Soup |  Vegetable/Fruit Day

Approximately 2 servings

Ingredients
  • 1 pound carrots, scrubbed and cut into 1/4" slices
  • 1 1/4 cups boiling water
  • 1 large onion, peeled and finely chopped (1 cup)
  • 3 cloves garlic, peeled and minced
  • 1 cups vegetable broth
  • 2 cups water
  • 1 tsp. curry powder
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground aniseed
  • 1/8-1/4 tsp. cayenne, to taste
Directions
  • in a medium sized saucepan, simmer the carrots in the water for 10minutes, or until the carrots are tender & set aside to cool
  • spray a small non-stick skillet w/Pam and sauté the onion until softened, add the garlic and cook 2 minutes longer (do not let the garlic turn dark brown!)
  • if you are in the first 2 weeks of the diet, omit the Pam, and use 1 tbsp. of the vegetable broth to sweat the onion and garlic together until softened
  • transfer the carrots, their cooking liquid, the onions and garlic into a blender along with the vegetable broth and puree to a smooth consistency
  • transfer this mixture back into the saucepan and add the 2 cups of water and the spices
  • place the pan over medium heat and warm soup thoroughly, stirring often. This step is necessary to develop the flavors of the spices
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