Paleo Spicy Carrot And Garlic Soup
Cayenne pepper is not just there to give your dish some kick and make you scramble for a glass of water. This spicy pepper is also packed with health benefits. It is known to induce detoxification by increasing the pulse of our lymphatic and digestive rhythms. Also, it has anti-bacterial, anti-cancer, anti-Irritant, anti-redness, anti-cold, and anti-fungal properties.
So spice things up with this super pepper, like in our Paleo Spicy Carrot And Garlic Soup.
- 1 tbsp. coconut oil
- 1 medium leek, white and pale-green parts only, halved lengthwise and sliced crosswise ¼ inch thick, rinsed well
- 6 bunch carrots, peeled, and sliced crosswise ¼ inch thick
- 2 tsp. cayenne pepper
- Coarse salt
- 3 cups vegetable stock
- 1 tbsp chopped fresh flat-leaf parsley for garnish
- ½ tbsp. garlic minced
- In a large saucepan, heat up coconut oil over medium heat. Cook leek and garlic until tender, for about 4 to 5 minutes. Toss carrots and add flavor with salt to taste. Resume cooking until carrots are soft, for 8 to 10 minutes. Pour over chicken stock, and start to simmer. Cook for another 10 to 12 minutes.
- Mash half of the soup in a blender until it smooths. Pour mashed vegetables back into the remaining soup in pan. Distribute soup in 4 bowls and top parsley in each. Serve while hot.