Some things really are just for show: Hummers (unless you're in Iraq), false eyelashes and red carrots. Really, you peel them, and they're just regular orange carrots underneath. The flavor is the same, too. So unless you intend to serve them unpeeled (which is fine with the beautiful specimens you might get in a farmer's market), their bright red cloaks are just window dressing.
Spicy Carrot Soup
1 tbs. coconut oil
1 sm. onion chopped
1 med. leek or 2 small ones, white and light green only, chopped
1 inch piece of fresh ginger, sliced
3 ¾ cups sliced carrots
1 fresh cayenne pepper
Dash of Bragg’s
1 tsp. coriander
½ tsp. cumin
3 cups vegetable stock
1 tsp. honey
· In a soup pot, heat the oil. Add the onion, leeks, carrots, ginger, cayenne pepper and cook over medium heat until the onions start to sweat. Add the Bragg’s.
· Add the spices and stir.
· Add the vegetable stock and bring up to a boil. Cover and simmer for 45 minutes and the carrots are soft.
· Add the honey.
· Allow to cool slightly, and whirl the soup in a blender. Return to the stove and heat back up. For cleansers, serve with a garnish of parsley and/or pumpkin or sunflower seeds.