Carrot Soup with Butter

Prep Time 20 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Servings 2

Ingredients
  

  • 6 carrots peeled and roughly sliced (Vata - Pitta 0 Kapha - -)
  • 2 cloves garlic sliced (Vata - - Pitta ++ Kapha 0)
  • 1 onion sliced (Vata - - Pitta + Kapha -)
  • 4 cups water Vata 0 Pitta - Kapha +
  • 1/4 tsp. rock salt Vata - - Pitta 0 Kapha +
  • 1 tsp. fresh thyme Vata 0 Pitta + Kapha - -
  • 1 bay leaf Vata 0 Pitta 0 Kapha - -
  • Pinch black pepper ground (Vata - Pitta + Kapha - -)
  • 50 gr. / 1.75 oz. unsalted butter Vata - Pitta - - Kapha ++

Instructions
 

  • Heat the butter in a large cooking pot and fry the onions.
  • Add the garlic, carrots and herbs, add the water and bring to boil.
  • Lower the flame, cover and simmer for about 20 minutes, until soft.
  • Puree with a stick blender until smooth and unified.
  • If the soup is too thick, add a little boiling water to reach the desired consistency.

Notes

Optional additions:
For Vata: add to the serving bowl chopped chives, 1 tsp. sour cream,
Gomasio or roasted pecans.
For Kapha: replace the butter with cold pressed sunflower oil, add to the
serving bowl chopped parsley, dried chili flakes or sunflower/pumpkin
seeds.

THE WISDOM OF EATING 5-DAY CHALLENGE (May 18-22)

Superior Health and Disease Prevention in a 5-Day miraculous Life-Changing Challenge!

Woohoo!