Nutritionist Leigh- Anne Franklin shares a Yummy Cleansing Carrot Ginger Soup Recipe

How are we all doing on Angel Hands Wellness Healthy Way to  Detox Program people? We’re into the second week and I want to share the yummy soup that I brought to the pot luck dinner. This soup is creamy and will  satisfy your dairy dreams.
So I know when you hear that this recipe calls for 3 lbs of carrots, don’t automatically think– Wow!, that sounds decadent– but trust me, when you put this whole recipe together, you will love the richness and swear that there’s cream in it somewhere. The creaminess is created by the cashew cream, you may want to start using it in other recipes that ask for dairy… play around and see what you come up with.
This recipe is  the creation of Rebecca Katz. If you’ve followed my blogs you’ll recognize her as the magical mineral broth lady. I’ve made it my own by punching up the spices.

Ingredients –  Soup
•    3 pounds carrots washed and cut into 1‐inch pieces
•    8 cups cold water and organic boulillion , or Alkaline Broth or Magic Mineral Broth
•    1 teaspoon sea salt
•    2 tablespoons extra virgin olive oil
•    2 cups chopped yellow onions
•    2 teaspoons grated fresh ginger
•    2 teaspoons curry powder
•    1 teaspoon ground cumin
•    1/2 teaspoon ground cinnamon
•    1/2 teaspoon ground allspice
•    1 teaspoon ground coriander
Directions
1.    In a 6‐ to 8‐quart pot, heat the olive oil over medium heat.
2.    Add the onions and sauté until golden.
3.    Add the carrots, ginger, curry, cumin, cinnamon, allspice and coriander stir to combine.
4.    Deglaze the pan with 1 cup of  broth.
5.    Add the remaining 7 cups of liquid with 1 teaspoon of salt.
6.    Simmer about 40 minutes.
7.    In a blender, purée the soup in batches, adding the cooking liquid first and then the carrots.
8.    Blend until very smooth.
Ingredients – Cashew cream
•    1cup raw cashews
•    1 cup water
•    2 teaspoons fresh lemon juice
•    1 /4 teaspoon sea salt
•    Pinch of freshly grated nutmeg
Directions
1.    Grind the cashews in a mini food processor or nut grinder. If you have a Vitamix, skip this step.
2.    Put the water in a blender.
3.    Add the ground cashews, lemon juice, salt, and nutmeg.
4.    Blend until very smooth.
5.    Ladle the soup into bowls and drizzle cashew cream on top.