Kids like to grow carrots in their organic raised bed veggie garden and harvest the young carrots from the ground, often barely getting them washed before eating the sweet treat. Heirloom carrots come in rainbow colors, such as white, purple, red, yellow, green, and orange. Carrots are an excellent source of antioxidants, containing beta carotene and lutein, to boost the immune system and support heart and vision health. This soup is organic, vegan, and gluten free.
Kids can scrub and chop 4 medium organic carrots (½ pound) and 1 sweet potato (½ pound) and not peal them as organic veggies have not been grown with poisons that need to be peeled away and an abundance of nutrients are located in the skin. Steam the carrots, sweet potato, 1 chopped organic orange bell pepper, 1 chopped sweet onion, and 2 chopped garlic cloves.
Pour 1 cup of the steam water into the blender with the cooked veggies and 1” piece of peeled chopped fresh organic ginger and blend until smooth. Kids can pour the mixture back into the pan and stir in a 13.5 oz can organic coconut milk, 1 tsp organic agave nectar, 2 tbsp fresh lime juice, 2 tsp curry powder, and ½ tsp sea salt. Heat to taste and serve topped with fresh parsley.
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This sounds delicious!