This is rich in betacarotene - the precursor to Vitamin A.
3 TBS Butter
1 Cup Onion, (white or yellow)
1 Tsp Ginger, finely minced
2 Cloves Garlic, finely minced
1 Tsp Cinnamon, Cardamon, Cumin, Clove, Circumin (Turmeric)**
3 Cups Stock (Chicken or Veg)
1 Cup Filtered Water
1 lb Carrot, peeled and coined
1/2 Cup Coconut Shreds
1/2 Cup Mung Bean (soaked at least an hour, ideally overnight)
Salt and Pepper
** Instead of using straight turmeric, you can also use a 1/2 tsp of the kitchari spice blend provided
Melt Butter in soup pot, add onion, cook for a minute, add garlic, cook for another minute
Add Spices, mix and cook together for about another minute.
Add remaining ingredients, mix together and bring to a light boil and turn down to a simmer.
Cook for a bout 25- 30 minutes, making sure there is always liquid covering the food, add water as needed.
Take immersion blender and blend. Season more to taste.
This soup can be eaten as is however feel free to layer on more nutrients.
Some ideas would be:
A handful of cooked quinoa
Ghee, Honey or Maple
Some protein such as a few ounces of chicken thigh.
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