Eat Your Colors!

Do you eat your colors or . . . is the most colorful thing about your meal the packaging? I'm not sure where I read the phrase "Eat your colors," but I realize that I'm doing it enough these days that my mind has made the connection that colorful equals good.

I was thinking about that when I was making lunch today and snapped a photo of this colorful Thai Carrot Soup, from Natalie Rose's book, The Raw Detox Diet.



It contains carrots (obviously) and ginger, garlic, lemon grass and curry. Before I tried the recipe, I knew I was going to like it.

For four servings of Thai Carrot Soup, you'll need:

15 carrots, cut into 1 to 2-inch slices
32 ounces (1 quart) vegetable broth
2 tablespoons lemon grass
1 small onion, chopped
3 tablespoons curry (or to taste)
3 tablespoons Spike
1 tablespoon minced ginger
2 to 3 cloves garlic
Fresh cilantro

Place the carrots, broth, lemon grass and onion into a soup pot. Bring to a boil and simmer until the carrots are medium-soft (you should be able to pierce with a fork.) Let it cool. Put small batches into your blender and purée. Once it's all puréed, add the curry, Spike, ginger and garlic until it suits your taste. Serve with fresh cilantro.

I will tweak the ginger/garlic ratio next time, but I'll definitely be making this soup again.