Mold Detox Friendly Scallion Carrot Ginger Soup
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Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- ½ cup scallion greens, thinly sliced (green tops only)
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1–2 tsp fresh lime juice
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- 1–2 tsp garlic-infused oil, for drizzling (optional)
Instructions
- 1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Add the carrots, grated ginger, turmeric, and cumin. Stir to coat the carrots in the oil and spices, and cook for 2 minutes until the spices are fragrant.
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