Looking outside here in Mountain Country, it really feels like fall. And my little boy cannot stop saying "orange" :) Let's bring Autumn in with an ancient gem - the bright orange carrot. A cheap food accessible to mostly everyone across the continent and beyond. Sweet, tender and sometimes pretty tangled!
Carrots originally were red, purple and black. Wait, what?… I've recently found some gorgeous colourful heirloom varieties. Be careful though, taste them before using - some of them can be nutty and not sweet, better for shaving into salads with a lemon and honey vinaigrette. Beautiful and delicious!
So I've been burying my head in Alice Waters cookbooks lately. If you don't know of her let me introduce you to the ultimate real foods Chef. She is all about simple and pure recipes. Any one of her books will do you good. Inspired by her Carrot + Cilantro Soup recipe from her book Chez Panisse Vegetables. I adapted it to reflect a slightly more cleansing effect bone broth and turmeric (aka curcumin). But don't forget to add the black pepper - this combo maximizes turmerics' bioavailability by oh… just a little;)
We all want our immune system (aka gut health) to be like a indestructible fortress. Preventing any of those nasty viruses from invading. I like to cleanse my system in the fall, letting go of all the buildup from the summer and preparing for colder months ahead. In this soup, the cilantro effectively removes mercury, cadmium, lead, and aluminum from bones and central nervous system. Add some flax seeds for garnish - but also to carry the toxins out. Another great way to take advantage of carrots is to simply juice with some ginger and cinnamon.
Cleansing Carrot + Immune Boosting Soup
ADAPTED FROM: Alice Waters Chez Panisse Vegetables
1 T Ghee or coconut oil (high heat fat)
1 clove garlic, chopped
1 leek, sliced and washed
2 lbs carrots, chopped
3 sweet potatoes, peeled and chopped
6 c filtered water
1 C BONE BROTH
1 T SEA SALT TO TASTE
1 T PEPPER
2 t ground turmeric
1 bunch cilantro, rinsed and chopped
Melt: fat in sauté pan
Sauté: leeks + garlic until soft, sweet + slightly brown
Add: carrots, potatoes, water and broth (until covered by an inch)
Bring: to a boil, then turn down low
Add: turmeric + seasoning stir to combine + add in cilantro
Blend: using a immersion blender pureé until desired consistency.
Garnish: flax seeds + cashew lemon creme
note: Be sure to add the cilantro at the very end just before pureéing.