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Carrot Potato Soup
SERVES: 2
INGREDIENTS: 5 carrots 2-inch piece ginger 1 lime peeled ½ cup olive oil 1½ large Vidalia onions, peeled and finely chopped (about 2 cups) 1½ tablespoon garlic, minced 4 red potatoes, diced and cooked 1 tablespoon plus 1 teaspoon grated ginger 1½ teaspoons sea salt ½ teaspoon black pepper, freshly ground 2 cups purified water 1 large lime, sliced into quarters, as garnish ⅓ cup nondairy yogurt, as garnish 2 tablespoons parsley, finely chopped, as garnish
DIRECTIONS: 1. Push the carrots, ginger, and lime through the juicer. Collect 1 cup of the pulp, and all of the juice, and set aside. 2. In a medium saucepan, heat oil and sauté the onions, garlic, potatoes, and ginger over medium heat for 7 to 8 minutes. 3. When the onions become translucent, stir in the juice mixture, pulp,salt, pepper, if desired, and water. Simmer 10 minutes. 4. Garnish with a lime wedge, a dollop of yogurt, and parsley, if desired. 5. Serve hot or chilled.
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