My friend Lu, makes a great carrot soup that is to die for. When I go to her place is just a nice surprise to be welcomed with that soup. I've been dreaming with that soup for a long time, but never got the recipe written down. So today I tried to do it my way and surprisingly, it came out very good!!!
Two of the vegetables with highest content of carotenoid antioxidant that help us fight free radicals! Therefore, this soup is a great meal for city livers who breath pollutants and are surrounded by radiation 24/7.
Rich in the precursor of vitamin A this soup keeps the health of our hair, finger nails and eyes. It is a great toner of the digestive system, and by helping to stabilize blood sugar, diabetic people can only thank the "sweet veggies" for providing a delicious dinner.
For this soup I used:
4 small yams
1 small butternut squash
1/4 small onion diced
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon ginger powder
1/8 teaspoon cloves power
1/8 teaspoon cinammon powder
water
Procedure:
Peel and cut the yams and butternut squash in medium pieces. Heat the olive oil in a sauce pan, add the onions and sauté for a few minuts until golden brown. Add the yams, squash, salt and spices saute for a little bit then cover them with water. Bring it to a boil, once it's boiling lower the heat and cook for 20 min or until is the vegetables are very soft. Blend it until very smooth (you may or may not need all the water used for cooking, depends on the consistency you want for the soup). Garnish with pumpkin seeds and serve.
wheres the carrot?
ReplyDelete