Spicy Carrot Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Carrots
  • 2 Garlic cloves
  • 1 inch Ginger piece
  • 5 Mint, leaves
  • 1 Onion, small
  • 1/2 small bunch Parsley
  • 1 Sweet potato, small

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Sea salt
  • 1 tsp Sesame, black
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tsp Olive oil, Extra Virgin

• Liquids

  • 1 1/2 cups Purified water

Found on theawesomegreen.com

Ingredients

• 3-4 carrots, peeled and cut into cubes
• 1 small sweet potato, peeled and cut into cubes
• 1 small onion, finely diced
• 2 garlic cloves, crushed
• A pinch cayenne pepper
• ½ tsp ground cinnamon
• 1 tsp turmeric powder
• 1 inch ginger piece, peeled and minced
• 5-6 mint leaves, plus extra for garnishing
• ½ small bunch parsley
• 1 tsp black sesame
• ½ tsp sea salt
• 1&1/2 cups purified water
• 2 tbsp lemon juice
• 1 tsp extra virgin olive oil

Directions

• In a medium sauce pan add the carrot and sweet potato cubes, onion, garlic, ginger and a tablespoon purified water, and cook for five minutes, stirring frequently.
• Add the rest of the water, bring to boil, then remove from the heat and transfer into the blender.
• Process to obtain a creamy liquid, then add the spices, parsley, mint and olive oil, and process again to incorporate.
• Distribute into serving bowls, garnish with black sesame seeds and mint leaves and serve warm.