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CARROT POTATO SOUP

Gary Null's Power Foods: The 15 Best Foods for Your Health
by Gary Null Ph.D.

Makes 2 Servings


Ingredients
• 5 carrots, tops removed, halved lengthwise
• 1 piece gingerroot, cut into thirds (about 2-inch squares), peeled
• 1 lime, peeled
• 1/2 cup olive oil
• 1 1/2 large Vidalia onions, peeled and finely chopped (about 2 cups)
• 5 cloves garlic, peeled and pressed
• 4 potatoes, peeled and diced, cooked
• 1 tablespoon plus 1 teaspoon grated ginger
• 1 1/2 teaspoons sea salt
• black pepper, freshly ground, to taste (optional)
• 2 cups purified water
• 1 large lime, sliced into quarters, as garnish (optional)
• 1/3 cup plain soy yogurt, as garnish (optional)
• 2 tablespoons parsley, finely chopped, as garnish (optional)


Directions
1. Push the carrots, ginger, and lime through the juicer.

2. Collect 1 cup of the pulp, and all of the juice, and set aside.

3. In a medium saucepan, heat oil and saute the onions, garlic, potatoes, and ginger over moderate heat for 7-8 minutes.

4. When the onions become translucent, stir in the juice mixture, pulp, salt, pepper, if desired, and water. Simmer, partially covered, for 10 minutes.

5. Garnish with a lime wedge, a dollop of soy yogurt, and a sprinkling of parsley, if desired.

6. Serve hot or chilled.