Ingredients
Directions
In a large soup pot, heat the ¼ cup vegetable broth on medium-high heat.
Add the mustard and cumin seed, turn down the heat to medium, and cook (pop) for 1 minute.
Add the onion and cook for 2–3 minutes or until onions are translucent.
Add the carrots, celery, and apples.
Stir in the turmeric, paprika, cinnamon, nutmeg, mushroom powder, and salt and pepper, if using.
Pour in the 6 cups of vegetable broth. Stir well.
Boil for 15–20 minutes or until carrots are tender.
Add, in small batches, to a blender. Blend until smooth.
Continue to do this until all of the soup is blended.
Taste for more salt, pepper or spices.
Chef's Notes
Preparation
For the cut vegetables (carrots, onion, celery, ginger and apple), they don’t have to be perfectly cut since they’re being blended, however it does help with cooking if they’re approximately the same size. If they’re bigger pieces, it’ll take longer to cook, while smaller pieces will take less time.
Substitutions
Really, you could use any apple you prefer here. Feel free to peel but it’s better if you keep the skin on for more fiber and nutrients. I used Gala apples and they worked well.
For the adaptogen powder, you can use whatever you have on hand — reishi, cordiceps, ashwaganda, or astragalus. I used a blend with all of the above ingredients.
If you want it more creamy, substitute 1-2 cups of coconut milk for the vegetable broth
Delicious additions
Add chopped cilantro or basil on top.
Add toasted crushed nuts on top.
Add a dollop of cashew cream on top.
Top with more cinnamon spice.
If you like it spicy, add crushed red pepper flakes or a dash of cayenne pepper.
Recipe from WHOLE Life Club (WLC).
Ingredients
Directions
In a large soup pot, heat the ¼ cup vegetable broth on medium-high heat.
Add the mustard and cumin seed, turn down the heat to medium, and cook (pop) for 1 minute.
Add the onion and cook for 2–3 minutes or until onions are translucent.
Add the carrots, celery, and apples.
Stir in the turmeric, paprika, cinnamon, nutmeg, mushroom powder, and salt and pepper, if using.
Pour in the 6 cups of vegetable broth. Stir well.
Boil for 15–20 minutes or until carrots are tender.
Add, in small batches, to a blender. Blend until smooth.
Continue to do this until all of the soup is blended.
Taste for more salt, pepper or spices.
