Saturday, December 31, 2011

[CLEAN Recipe] Creamy Carrot Soup

1 tbsp olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
2 tsp sea salt
1 tsp fennel seeds
4 cups carrots, cleaned, dried, cut into 1" coin slices
4 cups vegetable stock
Fresh dill or parsley

1. Heat 4 quart pot over medium heat and add oil
2. Add the onion and garlic with the salt, stir to coat with oil and sauté for 3-4 minutes
3. Add the fennel seeds, carrots, and stock; cover and bring to a boil
4. Reduce to simmer and cook until carrots are tender, about 20-30 minutes
5. Blend soup in pot with immersion blender, or transfer to blender and blend until smooth
*Note: You can also leave soup chunky and skip the blending
6. Garnish with dill or parsley

Yields: 5 cups
From: The Great American Detox Diet

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