Carrot-Ginger Soup

2 tbsp extra virgin olive oil

1 ½ cups chopped yellow onions

3 lbs carrots washed and cut into 1-inch pieces

2 tsp grated fresh ginger, or 1 teaspoon ground

¼ tsp ground cumin

⅛ tsp ground cinnamon

¼ tsp turmeric

6 cups magic mineral broth

1 pinch sea salt

⅛ tsp maple syrup

1 dash Lemon or Orange

Makes ≈ 2 quarts

In a 6- to 8-quart pot, heat the olive oil over medium heat. Add the onions with a pinch of salt and sauté until golden. Add the carrots, ginger, cumin, cinnamon, and turmeric and stir to combine. Deglaze the pan with ½ cup of broth, then add the remaining 5½ cups of liquid and ½ teaspoon of salt. Cook until the carrots are tender, about 15 minutes. In a blender, purée the soup in batches, adding the cooking liquid first and then the carrots. Blend until very smooth. Add additional liquid to reach the desired thickness. Return to the pot, add the maple syrup, and reheat slowly. Taste. You might want to add more salt and a spritz of lemon.

Reprinted from IFM Recipe from One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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Carrot-Ginger Soup