Tuesday, November 5, 2013

Hippocrates's Carrot Soup

It has not been a secret that I have been down and out with a horrible cold. I would rather have the flu, because it doesn't hang on for weeks. I am slowly getting better, but I feel like the congestion has taken up permanent residence in my head. So I wanted to make a healthy healing soup that will help kick this sickness out. Because of it's healing properties, I chose to make some carrot soup.


I got this recipe from Cooking and Eating Wisdom for Better Health a book by Maria Benardis is a helpful cookbook that not only shows readers how to cook healthy recipes, but also includes lessons on Greek wisdom and how to apply these ideas to daily life. 


Hippocrates's Carrot Soup

4 TBSP extra virgin olive oil
2 leeks, white part only, thinly sliced
2 lbs carrots, peeled and chopped
3 stalks celery, thinly chopped
2 cups vegetable stock
1 cup flat-leaf Italian parsley, plus more for garnish
2 tsp chopped thyme leaves
1 tsp cumin
sea salt and black pepper to taste
6 tablespoons plain Greek yogurt, to garnish

Heat the olive oil in a large saucepan over a medium heat. Add the leak, carrot, and celery and cook uncovered, stirring occasionally, for 5-8 minutes or until the vegetables start to soften. Add the stock, parsley, thyme, cumin, salt and pepper and mix well.

Cover and bring to a low simmer and cook for 20-25 minutes or until the carrots are very tender. Remove from the heat and set aside to cool.

Place the cooked vegetables into a food processor or blender and process until smooth. Return to the saucepan and heat over medium high heat until hot.

Ladle the soup into serving bowls and top with yogurt and parsley. Serve hot.

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