I have been attempting to up my raw food intake lately to somewhere around the 60/40 mark...having been touring for most of the summer, it's taken a while to get back to that level...but now that it's getting cold and wet and windy, sometimes my body needs more cooked food. So, I try and take cooking methods into consideration. Steaming is the least harmful cooking method to the vitamin and enzyme content of vegetables, barring perhaps blanching. So, when you make this extra-easy soup, you end up preserving most of the carrot's nutrients - especially because you use the steaming water in the soup rather than (typically) throwing it out.
I made this while I felt under the weather yesterday and am eating the leftovers as I type. It tastes even better today!
Spiced Carrot Soup
4 cups water
2 large carrots (about 2 cups, roughly chopped)
4 cloves garlic, minced
1 inch ginger, grated
2 tbsp olive oil or other oil
1/2 tsp sea salt
1 tbsp cumin
1 tsp ground coriander
Steam carrots over 4 cups of boiling water until pieces are tender. Remove from heat. Place carrots in blender, carefully pour the steaming water on top. Add all other ingredients and blend till smooth. Adjust seasonings and garnish with chopped brazil nuts, chopped chives, seeds, etc etc - whatever suits you.
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