Here is the recipe for the soup made on the last conscious eating workshop. Today at -3 below in Syracuse it is a good day to take the 5:30 class with me tonight and then go home and eat some soup!!! The class should be extra warm tonight.
6 Carrots diced
1tsp fresh Ginger grated
1 stick fresh Lemongrass chopped "or I just use a few drops of Young Living Oil Lemongrass"
1/2 tsp Garam Masala
1/2 tsp ground Coriander
2 tbsp Coconut Oil
1 cup Vegan Stock
14 oz Coconut Milk if using canned be sure its ORGANIC
1 Tbsp Lime Juice
1/4 cup Cilantro chopped
1/2 tsp Salt
1/4 tsp Black Pepper
preheat oven to 400
In a baking dish toss the carrots oil and spices until well coated.Bake for 35 minutes carrots should be tender. Bring broth to a boil add carrots and reduce heat simmer for a few minutes. Add Coconut Milk. Then remove half of the soup into a blender. Blend till smooth and return to the pot with remaining soup garnish with Cilantro and Salt & Pepper. Say a mantra and enjoy!
*note rarely do I measure my seasonings so season to your own taste and don't be afraid to add a little more. I seldom use salt but when adding salt make sure it is of Celtic variety. Sodium Chloride is not digestible. I prefer a Squirt of Braggs instead.
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