Carrot Soup with Avocado
- 40 minutes
An ‘Infinite Variety’ Soup variation…
Wash the mung (or red lentils) well with several changes of water. Then add measured water and bring to the boil.
After the first boil, scoop off the froth that comes to the surface (as much as is practical). Our grandmothers always did that when making broth! This reduces the tendency to create gas in the digestive system.
Then add some ghee (or good oil such as olive) and the ginger. Always add ginger (more than you think) when cooking legumes- again it improves digestion dramatically.
Cook slowly, perhaps with a partially open lid (a closed lid with cause it to boil up and over onto the stove) for about 30-45 minutes. This is the base to all ‘One and Only Soup’.
Grate the carrots and the apple.
When the mung or lentils are very soft and breaking down, add the carrots, apple and the Good Salt and cook gently for 5-10 minutes…
Scoop the avocado flesh out and cut into cubes. Dry roast the sunflower seeds and coarsely chop the parsley…
When the soup has thickened, serve into wide bowls and add avocado cubes, sprinkle with seeds and leaves and serve with lime wedges on the table.