CARROT POTATO SOUP
Gary Null's Power Foods: The 15 Best Foods for Your Health by Gary Null Ph.D.
Makes 2 Servings
Ingredients • 5 carrots, tops removed, halved lengthwise • 1 piece gingerroot, cut into thirds (about 2-inch squares), peeled • 1 lime, peeled • 1/2 cup olive oil • 1 1/2 large Vidalia onions, peeled and finely chopped (about 2 cups) • 5 cloves garlic, peeled and pressed • 4 potatoes, peeled and diced, cooked • 1 tablespoon plus 1 teaspoon grated ginger • 1 1/2 teaspoons sea salt • black pepper, freshly ground, to taste (optional) • 2 cups purified water • 1 large lime, sliced into quarters, as garnish (optional) • 1/3 cup plain soy yogurt, as garnish (optional) • 2 tablespoons parsley, finely chopped, as garnish (optional)
Directions 1. Push the carrots, ginger, and lime through the juicer.
2. Collect 1 cup of the pulp, and all of the juice, and set aside.
3. In a medium saucepan, heat oil and saute the onions, garlic, potatoes, and ginger over moderate heat for 7-8 minutes.
4. When the onions become translucent, stir in the juice mixture, pulp, salt, pepper, if desired, and water. Simmer, partially covered, for 10 minutes.
5. Garnish with a lime wedge, a dollop of soy yogurt, and a sprinkling of parsley, if desired.
6. Serve hot or chilled.
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